Festive Chocolate Bark Trio

Chocolate Bark

Chocolate bark is one of our favourite things to make for the holidays, either for a treat for you to enjoy, or to give as gifts. The combinations of flavours you can try are almost endless, but here are three variations to inspire you. You can also have a look at these chocolate bark flavours here!

Although we’ve given ingredient amounts below, this really is just a guideline, so don’t worry about the weighing scales too much. The most important thing is that the chocolate base is not spread too thin, and that you have enough sprinkled on top so that every bite gets a little bit of everything.

Milk Chocolate Bark with Peppermint Aero & White Chocolate

  • 200g good quality milk chocolate, finely chopped
  • 100g Aero mint sharing bar, roughly broken
  • 100g good quality white chocolate, finely chopped

Milk Chocolate Bark with Green & Red M&Ms

  • 200g good quality milk chocolate, finely chopped
  • Handful green & red chocolate filled M&Ms

Milk Chocolate Bark with Toasted Hazelnuts

  • 200g good quality milk chocolate, finely chopped
  • Handful toasted hazelnuts, roughly chopped
  • Gold sprinkles

(The method is the same for each, simply change the toppings as you like)

  1. Line a large tray or board with a piece of parchment paper (make sure it’s parchment & not grease-proof paper), set aside.
  2. Fill a medium sized pot with about a finger depth of water, place over high heat and bring to a boil. Remove from heat.  
  3. Place finely chopped milk chocolate into a large heat-safe bowl and set the bowl over the steaming water (make sure the bottom of the bowl doesn’t touch the water).
  4. Melt the chocolate slowly and gently, stirring often, until chocolate is smooth. Tip: Melting slowly and gently only over steam means the chocolate stays tempered so that you don’t get any white blooming on your chocolate bark. Tip: If doubling the amount of chocolate, the boiled water may cool down before your chocolate has finished melting, if so, you may need to remove the bowl with the chocolate and bring the water to a boil again, then remove from heat, replace the bowl over top and continue melting the chocolate.
  5. Once chocolate has melted, make sure to wipe the bottom of the bowl so that no condensation drips, then pour the melted milk chocolate onto the prepared parchment paper.
  6. Use a spatula or back of a spoon to spread the chocolate out in an even layer, at least 3mm thick. You can do lovely swirling patterns if you wish, or smooth as much as you like.
  7. If decorating with melted white chocolate, melt the white chocolate in the same way as described above, then drizzle over the milk chocolate.
  8. Sprinkle with your chosen toppings, then chill in the fridge until completely set.
  9. Break into shards, then enjoy. Tip: If you want to have control over the shape and size of the shards, wait until the chocolate is just set to the touch, then use a sharp knife to cut into pieces. Return to the fridge to set completely.

Store in an airtight container, either in the fridge or at room temperature.

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