Chocolate bark is one of those recipes that seems complicated and time consuming until you actually make it. Aside from maybe putting together a peanut butter and jelly sandwich or boiling water, I don’t think there’s anything less complicated than this recipe. Chocolate bark has quickly become my midnight go-to snack when I’m craving something sweet.
Any kind of chocolate can be used, but go for dark chocolate with a cocoa content of 65% or higher if you want to maximize the health benefits. The higher the cocoa content, the more antioxidants your bark will contain. I generally go for a semi-sweet chocolate that comes in larger chunks. I buy mine from the bulk section of my local co-op, but make sure to check out the ingredients to ensure they’re actually vegan.
There are a couple options for melting your chocolate: microwave or double boiler. The latter takes more time and involves more variables that can wreak havoc on your chocolate, namely water. Even the smallest amount of water in the chocolate can cause it to seize up. It’s not necessary to buy a double boiler if you opt to go that route. A large glass bowl over a pot of water should work fine.
With that said, microwaving is my preferred method. With your chocolate in an appropriate dish, set your microwave to 50% power and run for 30 seconds at a time and occasionally stir to make sure it melts evenly. Depending on how much chocolate I’m using, I typically do this for 2 -3 minutes until it’s fully melted and pourable.
Prepare the toppings while the chocolate is melting. This is where you really can get creative – you’re really only limited by your imagination. Here are some of my favorite combinations and ingredients:
- pistachios + coconut + dried cherries + hemp seeds + salt salt
- almonds + coconut + dried cranberries + sea salt
- macadamia nuts + dried apricots + sea salt
- pretzels
- candy cane
Continue microwaving and stirring the chocolate until it reaches a pourable consistency. Use a spatula to pour chocolate into a baking dish or cookie sheet lined with parchment paper. Spread chocolate out to desired thickness. Sprinkle on toppings (or fold them into the chocolate before pouring onto parchment paper) and place into the refrigerator until cool. After it’s cooled completely, use a knife to break into pieces of various sizes. Eat immediately and store leftovers in the refrigerator.
- 12 oz. chocolate
- Toppings such as almonds, pistachos, dried fruit, salt
- 1. Melt chocolate in microwave set to 50% power. Check and stir in 30 second intervals until chocolate reaches a pourable consistency.
- 2. Prepare toppings while chocolate melts in microwave. Toppings might include nuts, dried fruit, candy, and/or salt in any combination that you desire.
- 3. Pour chocolate onto a parchment paper lined baking dish or cookie sheet. Spread chocolate out with a spatula or knife to desired thickness.
- 4. Sprinkle on toppings (or fold into chocolate before pouring onto parchment paper).
- 5. Refrigerate until completely cooled then break into pieces. Store leftovers in refrigerator.
