How to make chocolate bark
We visit the Test Kitchen to get the skinny on making this sweet and simple treat
Updated November 2, 2012
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Impressive-looking but easy to make, chocolate bark makes a delectable dessert. With a few simple ingredients – that you may already have in your pantry, whip up this no-bake sweet in minutes. Follow our step-by-step photos for a no-stress sweet treat.
1-in. (2.5-cm) piece fresh ginger, peeled
6 squares white chocolate, about 6 oz (168 g) chopped
6 squares semi-sweet or bittersweet chocolate, about 6 oz (168 g) chopped
2 tbsp (30 mL) chopped candied ginger
1. Finely grate 2 tsp (10 mL) peel from orange.
2. Finely grate ginger, it should measure about 1 tsp (5 mL). Set both grated orange and ginger aside.
3. Line a baking sheet with waxed or parchment paper. Place white and semi-sweet chocolate in separate bowls or large measuring cups.
4. Microwave white chocolate, on medium, stirring halfway through, until almost melted, 3 to 4 min.
5. Then stir until completely melted. Add orange peel and stir until evenly mixed. Repeat melting with semi-sweet chocolate and stir in fresh ginger until completely melted.
6. Pour semi-sweet chocolate onto waxed paper forming 3 thick strips about 10-in. (25 cm) long, leaving a 1-in. (2.5-cm) space between each.
7. Pour white chocolate into spaces.
8. Spread strips out so they touch; it's okay if they run into each other.
9. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better than small ones.)
10. Sprinkle with candied ginger.
11. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, stored in an airtight container or in a sealed plastic bag, in the refrigerator up to 1 week.
If you're planning to give chocolate bark as a hostess gift, here are few decorative options for packaging them up and making your Pollock-esque creation pretty. If you're traveling with it, you don't need to be too worried if you break an extra piece. Just remember to keep them in a relatively cool place so that the chocolate doesn't melt.
How to make chocolate bark
We visit the Test Kitchen to get the skinny on making this sweet and simple treat
| Tool Glossary • Grater • Spatula • Ruler |
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Gingered Orange Chocolate Bark
A spicy, citrus-infused bark that's incredibly delicious and a little out of the ordinary. Prep 10 min
Microwave 6 min
Refrigerate 45 min
Makes 16 pieces
Ingredients
1 orange1-in. (2.5-cm) piece fresh ginger, peeled
6 squares white chocolate, about 6 oz (168 g) chopped
6 squares semi-sweet or bittersweet chocolate, about 6 oz (168 g) chopped
2 tbsp (30 mL) chopped candied ginger
Step-by-step photos and instructions:
1. Finely grate 2 tsp (10 mL) peel from orange.
| TIP – Use a fresh orange |
2. Finely grate ginger, it should measure about 1 tsp (5 mL). Set both grated orange and ginger aside.
| TIP – Pat the grated ginger and orange zest dry with a paper towel to remove any moisture |
3. Line a baking sheet with waxed or parchment paper. Place white and semi-sweet chocolate in separate bowls or large measuring cups.
4. Microwave white chocolate, on medium, stirring halfway through, until almost melted, 3 to 4 min.
5. Then stir until completely melted. Add orange peel and stir until evenly mixed. Repeat melting with semi-sweet chocolate and stir in fresh ginger until completely melted.
6. Pour semi-sweet chocolate onto waxed paper forming 3 thick strips about 10-in. (25 cm) long, leaving a 1-in. (2.5-cm) space between each.
7. Pour white chocolate into spaces.
8. Spread strips out so they touch; it's okay if they run into each other.
9. Draw a knife tip back and forth across strips to create a marbled effect. (Large swirls look better than small ones.)
| TIP – Use a large figure 8 motion to help create this effect |
10. Sprinkle with candied ginger.
| TIP – Find candied ginger in the baking or candy section |
11. Refrigerate until hardened, 45 to 60 min. Break into pieces. Bark will keep well, stored in an airtight container or in a sealed plastic bag, in the refrigerator up to 1 week.
Nutrients per piece 1 g protein, 6 g fat, 15 g carbs, 11 mg sodium, 1 g fibre, 29 mg calcium, 118 calories
| For a tasty alternative, try one of the following: |
If you're planning to give chocolate bark as a hostess gift, here are few decorative options for packaging them up and making your Pollock-esque creation pretty. If you're traveling with it, you don't need to be too worried if you break an extra piece. Just remember to keep them in a relatively cool place so that the chocolate doesn't melt.
1. Chinese Take-Out Box
You can find these instant gift boxes in Chinatown in a myriad of sizes and colours.2. Cellophane
Using cellophane bags is a simple way to show off your creation – just pop the bark in and close the bag with a ribbon bow.GET CHATELAINE IN YOUR INBOX!
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