Every year for Valentines Day, I like to make something for my boyfriend. One year I made mousse encased in chocolate, another I made truffles. This year I am making amaretto brownies and chocolate bark. Of course, since I’m writing this nearly a week before Valentine’s, I’m not making the brownies quite yet, or else they would just be stale and dry by the time Valentines comes around, and no one wants that.
Really, cutting any baked good into a heart can make it festive, whether it be cookies, brownies, blondies, or even the chocolate bark I’ll be showing. But I won’t be doing that.
Chocolate bark is a very simple gift that is known well as the last-minute, go-to gift for Christmas, but it can be made for any holiday or occasion. This recipe utilizes both dark and milk chocolate, red coloured white chocolate discs, cinnamon hearts, heart sprinkles, and freeze dried raspberries. Of course, this can be made with any kind of chocolate and toppings.
I got my freeze dried raspberries from a box of Oatmeal Crisp Triple Berry, because I could only find them for 20-30 dollars with shipping online, and no where in stores. Freeze dried strawberries are much easier to find, but the person I made this for loves raspberries and I like the cereal.
For choosing your chocolate: really, any chocolate can be used. Although the person I made the bark for loves milk chocolate, I personally think it’s too sweet when you’re adding sprinkles and white chocolate, so I used a bar of both dark and milk chocolate. I realized after I made it, though, that more milk chocolate could have been used for the person I’m making it for. The same goes for the thickness of my bark; it should have been made thicker. But hey, you live and you learn, and the bark still tastes good.
- 2 chocolate bars of any kinds
- About 2 to six tablespoons of each kind of toppings you would like, depending on the number of toppings and how much you want on the bark. I just measured by eye, and you can do that as well.
The instructions for making chocolate bark is simple; break up the main chocolate you will be using into a microwave safe bowl, and microwave in thirty second intervals, stirring in between until the chocolate has melted.
Once it has melted, pour and spread it onto a baking tray lined with parchment paper. Aim for about a centimeter or a quarter of an inch thick bark. Mine is about half that thinness, and it’s a little too brittle and sensitive to heat.
If you’re adding coloured chocolate, melt that in a microwave safe bowl in the same way as the main chocolate, and once melted drizzle it onto the still liquid chocolate.
If you want to, drag a knife or a toothpick through it several times both horizontally and vertically to give it a more interesting look. After, you sprinkle your toppings and let it set.
It’s best to let it set at room temperature, but it can go into the fridge for a little to help set if you need.
Once it’s hardened, break into pieces and voila! A festive valentines bark!