Are you looking to make some delicious, easy, homemade chocolate bark? Not only delicious. It looks so beautiful as well. This chocolate bark is loaded with goodness! So satisfying & perfect for chocolate lovers. Homemade Chocolate Bark makes the perfect Christmas recipe because it’s easy, versatile, and also an amazing option for a holiday gift.
Holidays & Chocolate Bark
For those who know me, it’s no surprise that I love desserts. Out of all, chocolates are my favourite. I don’t need exotic desserts or cake to make me happy. A simple bar of chocolate is more than enough. For that reason, this is my most favourite time of year. Not only do we get more family time. The weather is cold and it feels good to snuggle on the couch with a mug of hot chocolate or something chocolatey. This is one season where a lot of Sugar goes inside. Do I regret it? Absolutely Not. LOL.
Christmas and Chocolates go hand in hand. Chocolate Muffins are one of my go-to options, usually. This Holiday Season, to bake something special,
you can refer to my Nutella Muffins or Halloween Chocolate Cookies for a perfect holiday treat. This season, one of my other favourite things to snack on is the chocolate bark. It’s super easy to make. Also, a crowd-pleaser and can easily be a family favourite as it’s easy to cater to everyone’s likes by adding their favourite toppings. So, If you’re looking for a last-minute holiday recipe to whip up with your kids or a quick recipe to bring to a party, then this recipe is definitely for you.
There are a dozen variations or toppings that can be used in these chocolate barks. You can choose from any of the following options or something else that you prefer. the options are unlimited, to be honest!
- Nuts: You can use a variety of nuts in this recipe. Walnuts, cashews, almonds, hazelnuts or any other nut of your choice can be used
- Seeds: Pumpkin seeds, Hemp seeds, sunflower seeds, Sesame Seeds, Chia Seeds are some good options.
- Candied / Dried fruit: Dried cranberries, Dried apricot etc are great options. They blend well with the chocolate flavour and also look beautiful!
- Coconut: Dried Unsweetened coconut flakes can be used.
- Oreos or Candies
- White Chocolate: You could easily omit the dark chocolate and use the white chocolate in this recipe or you could make a swirled version using both. Melt them in separate bowls though!
- Salt Flakes: For a salty flavour add some salt flakes
- Nut Butter or Caramel Sauce: Just swirl some on top of the barks. Can it get more delicious?
- AND A LOT MORE!
Ingredients For This Chocolate Bark Recipe
This chocolate bark recipe consists of melted chocolate topped with my most favourite options!
- Semi-Sweet Chocolate: For this recipe, I used the dark chocolate bars from the baking section of the grocery store. You can also use semi-sweet / dark chocolate chips.
- Dried Rose Petals: I usually use them in Indian desserts and thought why not add them here? Beautiful aroma and gives a lovely pop of colour as well!
- Sliced Pistachios: This is one nut that I use most often.
- Pumpkin Seeds: For those who don’t like eating them separately, adding the seeds to the chocolate barks is a great option.
- Candies: I had a few Candies leftover from Halloween Treats. So, I used them here.
- Crushed Oreos: I love OREOS! So, this is my most favourite option!
- Unsweetened Desiccated Coconut: This is the first time I am trying this combination and I have to say, it’s just fabulous!
How To Make Chocolate Bark
- Chop the chocolate: First, chop the chocolate into small pieces. This helps in melting easily and evenly.
- Melt the chocolate: Place chocolate chips or chopped chocolate bars into a microwave-safe or heat-proof bowl and heat in the microwave in 30-second intervals. If you prefer the double boiling method, the heat-proof bowl can be placed over a saucepan with simmering water.
- Spread the melted chocolate: Line a baking sheet with parchment paper and using an offset spatula spread the melted chocolate in an even layer.
- Sprinkle the toppings: Add the toppings of your choice onto the chocolate and gently press them in.
- Cool: Allow the chocolate bark to cool at room temperature for 2 to 4 hours. If you live in a hot place, it could take more time too. If you are running out of time, refrigerate it for around 30 minutes.
- Break and Serve: Gently break the pieces into desired size pieces and serve. Refrigeration leads to condensation that changes the appearance of the barks.
This is totally a personal preference!
If you like the harder type of chocolate, then you can store the bark pieces in an ait-tight container and keep it in the refrigerator. It will last up to 2 weeks. I personally prefer this version 🙂
These bark pieces can also be kept in an air-tight container and kept at room temperature for up to a week. The barks maybe a little softer because they are stored at room temperature!
- Make sure the mixing bowl in which chocolate is placed is dry and free from any water droplets. Otherwise, chocolate may turn grainy when melted.
- Make sure you spread the chocolate thin and even. Use an offset spatula for better results.
- Don’t forget to line the baking sheet with parchment paper spreading on melted chocolate.
- Make sure to have the toppings ready in hand. If the chocolate starts to harden, gently press the toppings on to the chocolate.
- Don’t break the barks till they are completely set and hardened.
- Most important of all, use good quality chocolate. It makes a huge difference.
How to make Chocolate Bark
- 450 gms Semi Sweet Chocolate Roughly Chopped
Toppings ( Quantity is optional to your taste )
- Pumpkin Seeds
- Dried Rose Petals
- Oreo crushed
- Pistachio finely chopped
- Unsweetened Desiccated Coconut
- Roughly chop the chocolate into small pieces.
- Place the chocolate in a microwave-safe bowl and heat in 30-second increments, stirring after each interval. Make sure you don't overcook the chocolate and burn it. Instead of microwave, double boiling method can be used too.
- Line a large baking sheet with parchment paper. Using a spatula, spread the melted chocolate into an even layer about 1/4-inch thick. Don't bother about creating a perfect rectangle shape.
- Sprinkle the desired toppings on the melted chocolate. Gently press the ingredients into the chocolate.
- Let the chocolate cool and firm up at room temperature for 2 to 4 hours. Time depends on the room temperature also. To make the process faster, place the baking sheet in the refridgerator for 20 to 30 minutes.
- Once the chocolate is completely hardened, use your hands to break it into as many pieces and you would like. Size is your choice.