Chasing Delicious | Chocolate Bark – Three Kinds
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Chocolate Bark - Three Ways at Chasing Delicious - @rvank

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.

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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.
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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.
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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.
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Enjoy!

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

26 Comments

1
  • Riley

    Yum! The pistachio salt bark is calling my name!

  • Averie @ Averie Cooks

    Gotta love a good bark recipe – or three! For the holidays! I’d love to taste test them all & pick a winner!

  • Kat Collins

    I made a similar Pistachio Fleur de Sel Dark Chocolate Bark this year. I think it’s one of my faves, too. I also made a Cookies and Cream Oreo Bark. Quite delicious if you like white chocolate mixed with Oreos! I’m going to post the recipes later this week.

    I’m going to attempt to make a peppermint bark similar to Williams-Sonoma. It’s a little more complicated, so wish me luck!

  • Kathyal

    Can’t wait to make these! Today I enjoyed tasting a white chocolate bark that had dried cranberries, raisins and bits of chewy, tangy orange peel. So festive.

  • Shelly

    Oh man! The pistachio bark sounds SOOOO good!

  • Katrina @ Warm Vanilla Sugar

    I love all three! Annnnd the new Christmas themed design looks awesome!

  • Laura (Tutti Dolci)

    I love your towers of bark, the cranberry sounds incredible!

  • Sarah

    I’m sure a huge fan of anything sweet and salty. So this pistachio and salt bark has my name written all over it (in salt).

  • LeAndra

    I think the dark chocolate and cranberry bark may be my new favorite. The pistachio and salt version also sounds delicious!

  • Carol | a cup of mascarpone

    I can’t choose…they all look incredible!!! All I know is I’d be happy with any of the stacks! Just lovely!!!

  • Amy @FragrantVanillaCake

    These are all so beautiful and delicious sounding, but I would have to go for the pistachio sea salt…can’t beat salty, sweet and chocolate :)!

  • Joanne

    I’m such a bark newbie! I’ve actually never made ANY. Shame on me. I love the looks of all three of these!

  • Loretta | A Finn In The Kitchen

    I really wanted to do some bark this year, but it doesn’t look like it’s going to happen. I’m pinning these if I get the time or saving them for later!

  • thelittleloaf

    I’ve never made chocolate bark but it looks so delicious and easy – perfect for Christmas presents!

  • marla

    Gorgeous chocolates!

  • Colleen, The Smart Cookie Cook

    The only thing better than one chocolate bark recipe is three! These are all gorgeous and tempting, but I think I love the pistachio bark the best.

  • Joanna @ Chic & Gorgeous Treats

    I usually buy Chocolate Bark at our local chocolate/ candy store whenever Christmas is nearby. Not anymore this time! Love that you made 3 types.. I am so behind with my baking schedule :(, thanks to a nasty cold. Sigh.. well here’s to more fabulous posts and another wonderful year of food blogging! MERRY CHRISTMAS MR R! xoxo

  • Meeta

    This is all I need for Christmas. Have a Merry Christmas Russell! Hugs

  • RavieNomNoms

    These are just gorgeous! I have to say Christmas bark is one of my favorites!

  • Linda from EACH LITTLE WORLD

    I always make white chocolate bark with pistachios and dried Wisconsin cherries: red and green and white, the colors of Christmas.

  • Lynna

    YUM. Love the typical peppermint bark!

  • Lucy Lu

    Ahh cannot wait to try the pistachio one! Want to take a bite out of my screen.

  • anita menon

    Absolutely tantalizing!!! beautiful pics!

  • Quinoa Almond Chocolate Bark

    [...] Best Chocolate Bark Mix-Ins to help spark your creativity. At Chasing Delicious, you can find three chocolate bark recipes in just one post. One of those recipes is of the peppermint variety. If you happen to be feeling [...]

  • Clarice

    I truly tend to agree with pretty much everything that was in fact posted throughout “Chasing
    Delicious | Chocolate Bark – Three Kinds”.
    Thanks for all of the details.Many thanks-Katherina

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