How to Make Chocolate Bark
Learn the basics of making the easiest and most fun kind of homemade candy: chocolate bark! With three unique variations and some great ideas for Easter!
This is a sponsored post, written by me and created in partnership with Ghirardelli Chocolate Company. All opinions expressed herein are straight from my heart.
Have you ever thought about making homemade candy? I know the idea might sound a little intimidating, but I’m here to tell you that it can be completely effortless and so much fun!
I’m talking about chocolate bark.
It doesn’t get much simpler, and you can have SO much fun playing around with different flavor combinations. Here you see a chocolate version with caramel, almonds, and sea salt, but I’ve also made a strawberries and cream variety, and a sweet and seasonal white chocolate funfetti take that’s just perfect for Easter!
Chocolate bark is basically just melted chocolate, spread out in a thin layer and topped with whatever your heart desires. Once the chocolate cools and hardens, you can break the sheet into more manageable pieces. It’s really easy and you can let your imagination go crazy with all the different combinations of toppings.
It’s practically impossible to mess up, but there are definitely bonus points if you can keep the chocolate in temper. That basically just means don’t overheat it, or it could lose it’s beautiful shine and snappy texture. There are lots of methods to temper chocolate, but this is how I like to do it:
I place my chopped Ghirardelli Baking Bars in a shallow metal bowl, and sit that bowl over a small pot of very warm water. The water should be between 110 and 115 degrees F, or about the temperature of a very warm baby’s bath. Just let it sit like that, stirring with a silicone spatula every 5 minutes or so, and changing out the water if it gets too cool. In about 15 minutes you’ll have beautifully melted chocolate that will cool and harden perfectly shiny and gorgeous.
When I make chocolate bark, I pick up Ghirardelli because I know it will turn out perfectly. In fact, it’s my favorite brand to use! When it’s made with Ghirardelli, you’re in for a rich and delicious chocolate experience every time.
For the strawberries and cream bark, use freeze-dried strawberries if you can get your hands on them! I find mine at Trader Joe’s, but they can also be sourced easily online. They’re great because they pack an intense strawberry flavor punch, have a light, crisp texture, and a really vibrant color. You can even grind them into a fine powder and use that to color and flavor some of the white chocolate. It’s a great way to get that gorgeous pink swirl without using any artificial dyes. And they’re so dry you don’t have to worry about them causing the chocolate to seize or separate.
The chocolate almond caramel bark was my family’s favorite, and we made it by topping semi-sweet chocolate with flaked almonds, fleur de sel, and Ghirardelli Milk Chocolate & Caramel Squares that are just broken up and scattered around. I love the way the gooey caramel swirls and flows all throughout the bark. If you’re finding it too sticky or messy, try freezing the squares first and then chopping them roughly.
Lastly, we have the Easter funfetti bark. How cute is this for the Spring holidays? It would work really well for Passover too. Using the Ghirardelli’s Classic White Baking Bar, just scatter pastel-colored edible sequins, nonpareils, edible Easter grass, and any other fun springtime sprinkles you can find. There are tons at the craft stores right now!
Be sure to keep up with Ghirardelli by following on social media:
… and get more great Easter ideas at Ghirardelli.com/Easter.
More great candy recipes on my “Candy Recipes” Pinterest board!
How to Make Chocolate Bark
- 8 ounces (226.8 g) Ghirardelli Baking Bars, finely chopped
- Toppings of your choice, I used freeze-dried strawberries, flaked almonds, Ghirardelli Milk Chocolate Caramel Squares, sea salt, edible sequins, nonpareils, and edible Easter grass
- Place the chopped chocolate in a shallow metal bowl.
- Nestle the bowl over a small pot of warm (110 to 115 degrees F) water, and allow to stand for 15 minutes, stirring with a silicone spatula every 5 minutes and changing out the water as it cools. (Take care not to allow any water to drip into the bowl of chocolate.)
- When all the chocolate is melted and smooth, pour it onto a parchment-lined baking sheet, and smooth it out into a thin, even layer.
- Sprinkle with desired toppings.
- Allow to set/harden.
- Break into shards.