Winning Appliances’ Homemade Chocolate Bark

Winning Appliances' Homemade Chocolate Bark (1)

These Homemade Chocolate Bark recipes by Winning Appliances culinary expert, Nadia Fronoff, were made on a Bora Professional Cooktop and Extractor System, which you can shop on the Winning Appliances website or in your local showroom.

To find this recipe plus tonnes of culinary and home design inspiration, visit your local showroom for a copy of the latest Senses Culinary & Design Guide, or download a PDF version here!

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.

TweetSaveShareShareBigOven

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

About Winning Appliances

Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy.

Check out this amazing Mandarin Almond and Cardamom Cake with Cream Cheese Icing!

Winning Appliances’ Homemade chocolate bark
  • Save

Share via
Copy link
Powered by Social Snap