One of my favorite things to make during the holiday season is chocolate bark. It’s delicious, fun, festive and incredibly easy to make. All you need is some good quality chocolate and toppings. This year I bought so many toppings from the grocery store, I ended up with 10 different holidays barks, and today I am so excited to share them all with you!
Here are the steps:
1. Choose your chocolate. I like using semisweet or bittersweet. For this post, I used white, semisweet and bittersweet. I also made a sea salt swirl using both dark and white chocolate.
2. Pick your toppings. You can use any toppings you’d like. Really. You could do a caramel fudge pretzel, dried fruit and nuts, or keep it simple with just some sea salt.
3. Wait for the chocolate to harden (the hardest part!)
Different types of bark (see below for more pictures and ingredients!):
- Matcha Coconut
- Gogji Berries, Chocolate Chips, and Toasted Quinoa
- Peppermint Crisp
- Salted Chocolate Swirl
- Pumpkin Seeds, Orange Peel, Chocolate Chips
- Tahini Sprinkle
- Wasabi Ginger
- Pomegranate Orange Ginger
- Almond Coconut Sea salt
- Pistachio Cranberry Coconut
I had so much fun making these barks. I love playing with all kinds of colors and patterns and coming up with different flavor profiles. Some of my favorites were the matcha coconut bark — it’s earthy, sweet, and slightly nutty from the toasted coconut. The tahini sprinkle was so fun to make and is perfect for anyone who likes tahini! The salted chocolate swirl, although simple, is delicious and decadent. The salt helps amplify the chocolate flavor. The wasabi ginger bark was a new one this year. I saw my supermarket was selling wasabi peas in bulk so I decided to get some and test it out with the bark. It packs a lot of heat, between the ginger and wasabi, but the sweetness of the crystallized ginger helps balance it out. Toasted quinoa was another pleasant surprise. Usually quinoa is cooked, but toasted and sprinkled on top chocolate makes for great texture and subtle flavor. Using orange peel in the bark helps brighten the flavors and the goji berries provided just enough sweetness without over powering the chocolate. And one of my favorites was the white chocolate peppermint crisp. I used puffed cerealand crushed peppermint candy. It made for fantastic texture and just the right amount of peppermint.
For the recipe, you’ll notice I gave precise measurements, but really it’s just giving you an idea of how much you’ll need. It’s all up to you what and how you decide to decorate. Making chocolate bark is fun and festive. It’s a great gift for friends or family during the holidays or having people over to make it with you. I hope these recipes inspire you to make your own and to have fun! Share your chocolate bark on social media using the hashtag #friedparsley. Happy Holidays!
How to make the chocolate:
12 ounces chocolate - or however much you like (white, milk, semi-sweet, or bitter sweet), preferably a bar, but chocolate chips are ok too.
+ toppings (see below)
Line a baking sheet with parchment paper.
To prepare a double boiler, fill a sauce pan with and inch or two of water. Make sure that the bowl you are using to melt the chocolate doesn’t touch the water when you place it over the pan. Bring to a gentle simmer. Finely chop the chocolate (if you are using a chocolate bar) and place in a heat-proof bowl (preferably glass or metal). Place the bowl over the sauce pan and let the chocolate melt slowly, stirring often. Once about 90% of the chocolate is melted and there are still a few chunks, take off the heat and continue to stir until the chocolate is smooth and glossy. You can also melt the chocolate in the microwave. Just make sure to stir every 15-20 seconds or so, so that the chocolate doesn’t burn.
Pour the melted chocolate onto the parchment paper, and using a spatula or off-set spatula, smooth and spread the chocolate into a 1/8-1/4 inch thick rectangle (or any shape you like). Tap the baking sheet down on the counter a few times to remove any air bubbles. Add whatever toppings you like (see below). Let the chocolate cool at room temperature until firm. If chocolate is not firm, place in fridge or freezer until you are ready to serve. Break apart using hands or a knife. Serve and enjoy!
Below is a list of all the toppings and different kinds of bark I made. You can split the bark into sections and top with different assortments or just make one kind of bark.
Active time: 10 minutes
Total Time: about 1-2 hours
3 tablespoons matcha powder
1/2 cup unsweetened shredded coconut, toasted
Toast the coconut in a pan over medium high heat until golden. Dust the chocolate with matcha powder and top with coconut.
Goji Berries, Toasted Quinoa, and Chocolate Chips
1/2 cup dark chocolate chips
1/2 cup goji berries
1 tablespoon quinoa, toasted
Coat the chocolate with chocolate chips and goji berries. To toast the quinoa, place in a pan over the stove on medium high heat and cook until lightly golden. Sprinkle over the chocolate.
1 cup puffed cereal or rice krispies
1/2 cup peppermint candy
Before spreading the chocolate on parchment paper, add the puffed cereal to the melted white chocolate and mix until incorporated. Pour onto the parchment paper and smooth out using a spatual. Ground the peppermint candy using a food processor or place in a sealable bag and smash the candies using a rolling pin or heavy pan. Sprinkle on top of the chocolate.
Salted Chocolate Swirl
White and dark chocolate
Melt both white and dark chocolate in separate bowls. Pour onto parchment paper in two lines side by side. Using a knife or tooth pick, swirl the two chocolates together in circles until a pattern forms. Sprinkle on salt flakes.
Almond Coconut with Sea Salt
1/4 cup whole almonds
1/3 cup unsweetened shredded coconut, toasted
sea salt or salt flakes
Arrange the almonds on the chocolate. To toast the coconut, place in a pan over the stove on medium-high heat until golden. Remove, then sprinkle over the chocolate, along with the salt.
1/3 cup tahini
Melt the tahini in the microwave (or over a double boiler) for 20-30 seconds or until smooth and viscous. Using a spoon, drizzle the tahini over the prepared chocolate in any pattern you like. Sprinkle with sprinkles and enjoy!
Pumpkin Seeds, Orange Peel and Chocolate Chips
1/4 cup pumpkin seeds
1/3 cup dark chocolate chips
1/2 orange (or clementine), peeled or zested
Using a peeler, peel the orange. Cut each peel into thinner strips if you like. Or you could just zest the orange instead. Arrange the toppings on the chocolate in any pattern.
1/3 cup wasabi green peas
1/3 cup crystallized ginger, diced
Arrange the wasabi peas and the ginger in a pattern on the chocolate.
Pomegranate, Orange and Toasted Quinoa
1/3 cup pomegranate
1/2 orange or clementine, peeled
2 tablespoons quinoa, toasted
Arrange the pomegranate and orange peel on the chocolate. To toast the quinoa, place in a pan over the stove on medium high heat and cook until lightly golden. Sprinkle over the chocolate.
Pistachio Cranberry Coconut
1/4 cup pistachios
1/4 cup dried cranberries
1/4 cup coconut
Top the chocolate with pistachios and cranberry. To toast the coconut, place in a pan over the stove on medium-high heat until golden. Remove then sprinkle over the chocolate.