Homemade Chocolate Bark

RatingDifficultyBeginner
Prep Time1 hrCook Time5 minsTotal Time1 hr 5 mins
White Chocolate and Matcha Bark
 1⅓ cups (200g) white chocolate buttons or melts
 1 tsp good-quality matcha powder
 1 tbsp dehydrated rose petals
 1 small edible gold leaf
Dark Chocolate, Orange and Ginger
 1 cup (150g) dark chocolate buttons or melts
 ⅓ cup (50g) white chocolate buttons or melts, melted
 2 dehydrated orange discs, quartered
 1 piece crystallised ginger, thinly sliced
 1 tbsp pistachios, coarsely chopped
 1 tsp white pearl cachous
Vegan Chocolate, Cranberry and Almond Bark
 ½ cup (75g) cocoa butter buttons
 ¼ cup (60ml) maple syrup
 ½ tsp vanilla extract
 ⅛ tsp fine sea salt
 ½ cup (60g) Dutch cocoa powder, sifted
 2 tbsp flaked coconut flakes, toasted
 1 tbsp cranberries
 2 tbsp slivered almonds, toasted
 1 tbsp pepitas
White Chocolate and Matcha Bark
1

Line a tray 23.5cm x 17cm tray with baking paper.

2

Place white chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally. Transfer 50g to a small mixing bowl, add matcha and mix well to combine.

3

Pour remaining white chocolate into the prepared tray; smooth the top using an offset palette knife or spoon; place dollops of matcha chocolate over the top.

4

Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Sprinkle with rose petals and allow to set. Decorate with gold leaf; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Dark Chocolate, Orange and Ginger
5

Line a 23.5cm x 17cm tray with baking paper.

6

Place dark chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.

7

Pour into the prepared tray then use a small offset palette knife to spread chocolate to level. Using a spoon, add dollops of white chocolate; tap tray on the benchtop to eliminate any air bubbles and to level chocolate flat.

8

Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Decorate with orange, ginger, pistachios and cachous; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Vegan Chocolate, Cranberry and Almond Bark
9

Line a 23.5cm x 17cm tray with baking paper.

10

Place cocoa butter buttons in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.

11

Add maple syrup, vanilla, salt and cocoa; mix until well combined. Pour over prepared tray and use a small palette knife to level the chocolate flat. Sprinkle with coconut, cranberries, almonds and pepitas; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Recipe Notes: This recipe is best kept in the fridge or in a cool dry place out of direct sunlight.

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Ingredients

White Chocolate and Matcha Bark
 1⅓ cups (200g) white chocolate buttons or melts
 1 tsp good-quality matcha powder
 1 tbsp dehydrated rose petals
 1 small edible gold leaf
Dark Chocolate, Orange and Ginger
 1 cup (150g) dark chocolate buttons or melts
 ⅓ cup (50g) white chocolate buttons or melts, melted
 2 dehydrated orange discs, quartered
 1 piece crystallised ginger, thinly sliced
 1 tbsp pistachios, coarsely chopped
 1 tsp white pearl cachous
Vegan Chocolate, Cranberry and Almond Bark
 ½ cup (75g) cocoa butter buttons
 ¼ cup (60ml) maple syrup
 ½ tsp vanilla extract
 ⅛ tsp fine sea salt
 ½ cup (60g) Dutch cocoa powder, sifted
 2 tbsp flaked coconut flakes, toasted
 1 tbsp cranberries
 2 tbsp slivered almonds, toasted
 1 tbsp pepitas

Directions

White Chocolate and Matcha Bark
1

Line a tray 23.5cm x 17cm tray with baking paper.

2

Place white chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally. Transfer 50g to a small mixing bowl, add matcha and mix well to combine.

3

Pour remaining white chocolate into the prepared tray; smooth the top using an offset palette knife or spoon; place dollops of matcha chocolate over the top.

4

Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Sprinkle with rose petals and allow to set. Decorate with gold leaf; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Dark Chocolate, Orange and Ginger
5

Line a 23.5cm x 17cm tray with baking paper.

6

Place dark chocolate in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.

7

Pour into the prepared tray then use a small offset palette knife to spread chocolate to level. Using a spoon, add dollops of white chocolate; tap tray on the benchtop to eliminate any air bubbles and to level chocolate flat.

8

Using a wooden skewer, swirl the chocolate around in a figure-8 motion while moving the skewer to all parts of the tray, creating a swirled effect. Decorate with orange, ginger, pistachios and cachous; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Vegan Chocolate, Cranberry and Almond Bark
9

Line a 23.5cm x 17cm tray with baking paper.

10

Place cocoa butter buttons in a small saucepan over an induction cooktop set to level 2; allow to melt slowly, stirring occasionally.

11

Add maple syrup, vanilla, salt and cocoa; mix until well combined. Pour over prepared tray and use a small palette knife to level the chocolate flat. Sprinkle with coconut, cranberries, almonds and pepitas; set at room temperature for 30 minutes or until set; break into shards and place in cellophane bags tied with a ribbon for gift giving.

Homemade Chocolate Bark
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