Homemade chocolate bark is a super easy (and gorgeous looking) holiday gift. There is no recipe required, you don’t need to measure anything AND the hands on time is maybe ten minutes. It’s a great last minute gift for practically anyone. Oh, and here’s the best part — there’s no baking either! Hallelujah!
For chocolate lovers it really is the easiest make-at-home chocolatey sweet treat, ever! And The best part is you can let your creativity flow and create your own special version. You can go for classic toppings like dried fruit and toasted nuts or something a little more contemporary like cocoa nibs, puffed cereals, candied ginger, or specialty dried fruits such as blueberries or strawberries. Toasted pumpkin seeds and pine nuts are always a good choice. Really anything goes.
Some of my favorite chocolate bark combinations are:
- dark chocolate + coconut flakes + candies
- dark chocolate + ginger, or pecans or almonds
- dark chocolate + ground espresso + finely grated orange rind
- dark chocolate + pistachios + walnuts
- dark chocolate + ground cinnamon + dried cherries
- dark chocolate + hazelnuts + chopped dried plum
- dark chocolate + chili flakes + sea salt
Here are two of my most recent creations — Nikolaus gifts for my groups of girlfriends — one sweet, one dark. Go ahead and choose your favorite chocolate for any of these recipes.
Chocolate Bark with Pistachios and Pink Peppercorn
INGREDIENTS:
500 g semi-sweeten chocolate (50% cocoa solids)
1/2 tablespoon virgin coconut oil
1/2 tsp sea salt
2 tablespoons unsweetened coconut flakes, lightly toasted
1 tablespoon raw cacao nibs
2 tablespoons pistachios, coarsely chopped
2-3 tablespoons pink peppercorns
METHOD:
1. Line a chilled baking tin (35,5 x 25,4 cm / 14 x 10 inch) with parchment paper.
2. Melt chocolate in a double boiler (or a saucepan filled with a few centimeters of gently boiling water with a glass or metal bowl on top) until smooth, add salt and stir thoroughly.
3. Using a spatula, spread the warm (not hot) melted chocolate into the prepared pan in an even layer about 0.5 cm thick.
4. Scatter the coconut flakes, cacao nibs, pistachios and peppercorns evenly over chocolate. Transfer to the fridge for a couple of hours to cool (alternatively, place in the freezer to set, about 20 minutes).
Note: Cooling time depends upon how thick you make your bark.
5. Once cool and completely hardened, break the chocolate into pieces and enjoy!
Dark Chocolate Bark with Almonds and Cranberries
INGREDIENTS:
500 g dark chocolate (70% cocoa solids)
1 cup almond slivers, lightly toasted (150 g)
1/2 dried cranberries, sweetened with apple juice (50 g)
1/4 cup puffed amaranth
METHOD:
1. Line a chilled baking tin (35,5 x 25,4 cm / 14 x 10 inch) with parchment paper.
2. Melt chocolate in a double boiler (or a saucepan filled with a few centimeters of gently boiling water with a glass or metal bowl on top) until smooth.
3. Using a spatula, spread the warm (not hot) melted chocolate into the prepared pan in an even layer about 0.5 cm thick.
4. Scatter the almonds, cranberries and puffed amaranth evenly over chocolate. Transfer to the fridge for a couple of hours to cool (alternatively, place in the freezer to set, about 20 minutes).
Note: Cooling time depends upon how thick you make your bark.
5. Once cool and completely hardened, break the chocolate into pieces and enjoy!
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