Chocolate Bark – Three Kinds

Every year I make chocolate bark, usually the standard peppermint. This year I decided to experiment with some other additions. Each of these three are delicious but the roasted pistachio and salted chocolate bark may just be my favorite. What’s your favorite holiday bark?

 Chocolate Bark: While chocolate bark is quite easy to make, it does require patience as a lot of waiting and a lot of carefully melting chocolate is involved. If the chocolate ever becomes too hard to work with, simply toss it back over the bain-marie. If it’s too soft, stick it in the fridge for a little bit.

    Print Recipe    

Peppermint Bark a

y 8 servings
d Easy

t 1 hour

o Tools:

Baking sheet
Parchment paper
Bain Marie or a glass bowl and a pot

i Ingredients:

4 ounces milk chocolate
4 ounces white chocolate
2 ounces peppermint candies, crushed

n Instructions:

1. Line a baking sheet with parchment paper. Place in the refrigerator.

2. Melt the milk chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water – the bowl should not touch the water). Take care not to overheat the chocolate.

3. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

4. Spread the chocolate in a thin layer on the parchment paper lined baking sheet. Place in the fridge to harden, about 10 to 20 minutes.

5. In a clean bowl, melt the white chocolate over a bain-marie.

6. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

7. Spread the white chocolate in a thin layer on first layer of milk chocolate.

8. Sprinkle peppermint candy pieces and dust into the still soft white chocolate. If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon.

9. Place in the fridge to let harden completely, about 1 hour.

r Store in the refrigerator. Remove a few minutes before serving. Bark should last a week.
a Mix and match your favorite chocolates and toppings.

    Print Recipe    

Dried Cranberry & Dark Chocolate Bark a

y 8 servings
d Easy

t 1 hour

o Tools:

Baking sheet
Parchment paper
Bain Marie or a glass bowl and a pot

i Ingredients:

4 ounces dark chocolate
4 ounces darker chocolate
2 ounces dried cranberries, roughly chopped

n Instructions:

1. Line a baking sheet with parchment paper. Place in the refrigerator.

2. Melt the dark chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water – the bowl should not touch the water). Take care not to overheat the chocolate.

3. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

4. Spread the chocolate in a thin layer on the parchment paper lined baking sheet. Place in the fridge to harden, about 10 to 20 minutes.

5. In a clean bowl, melt the darker chocolate over a bain-marie.

6. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

7. Spread the darker chocolate in a thin layer on first layer of milk chocolate.

8. Sprinkle the cranberry pieces and dust into the still soft chocolate. If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon.

9. Place in the fridge to let harden completely, about 1 hour.

r Store in the refrigerator. Remove a few minutes before serving. Bark should last a week.
a Mix and match your favorite chocolates and toppings.

    Print Recipe    

Pistachio & Salt Bark a

y 8 servings
d Easy

t 1 hour

o Tools:

Baking sheet
Parchment paper
Bain Marie or a glass bowl and a pot

i Ingredients:

4 ounces dark chocolate
4 ounces white chocolate
2 ounces roastedpistachios, chopped
1 teaspoon coarse salt

n Instructions:

1. Line a baking sheet with parchment paper. Place in the refrigerator.

2. Melt the dark chocolate in a bain-marie (or a glass bowl placed ontop of a pot of simmering water – the bowl should not touch the water). Take care not to overheat the chocolate.

3. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

4. Spread the chocolate in a thin layer on the parchment paper lined baking sheet. Place in the fridge to harden, about 10 to 20 minutes.

5. In a clean bowl, melt the white chocolate over a bain-marie.

6. Once the chocolate is melted set it aside to cool just slightly, about one minute. Remove the baking sheet from the fridge.

7. Spread the white chocolate in a thin layer on first layer of milk chocolate.

8. Sprinkle pistachios and coarse salt on to the still soft white chocolate. If applying chocolate drizzle on top, use some of the reserved melted chocolate to drizzle over the top of the bark using a spoon.

9. Place in the fridge to let harden completely, about 1 hour.

r Store in the refrigerator. Remove a few minutes before serving. Bark should last a week.
a Mix and match your favorite chocolates and toppings.

Enjoy!