Finding the perfect bar of chocolate can prove difficult, so why not try making some at home? Chocolate bark is usually made of melted chocolate, sugar, and assorted toppings, and it’s a crowd favorite. Here are some tips to transform even a simple first jab at the dish into near perfection.
The Darker the Better
Dark chocolate isn’t everyone’s ideal flavor, but it yields the best results in this recipe. If you find dark chocolate too bitter, add several tablespoons of granulated sugar to taste before the chopped chocolate starts to melt. If opting for milk chocolate, be extra wary of overheating, and melt at an extremely low temperature.
Two bars’ worth of chocolate should suffice to feed a group, yet one can always melt more. For sugar, start off with 3 tablespoons (if using dark chocolate) and add more to taste.
Slow and Steady Wins the Race
There are several ways to melt chocolate to completion, but an ideal way is over a pot of boiled water. Once the water has boiled, set it to simmer on low heat. Then, place a mixing bowl on top of the water with the chopped chocolate and sugar inside it. With the cool bowl as a barrier between the heat and the chocolate, the ingredients smoothly melt without burning or overheating. Melt for around 7 minutes, stirring occasionally with a rubber spatula, until chocolate and sugar are desirably smooth.
Use a Baking Sheet
We recommend spreading and freezing this dish on a baking sheet, although aluminum foil works as well. Ensure the chocolate meets the edges of your baking sheet or foil, yet spread evenly on all sides of the surface. When preparing toppings, choose wisely; for classic chocolate bark, go with your favorite medley of nuts and dried fruit, spread evenly across the chocolate. For a festive, holiday twist, crumble peppermint candy as a topping instead. The possibilities are endless and bound only by creativity.
The Longer Frozen the Better.
The key to a perfect chocolate bark is patience: the longer it freezes, the better. That’s not to say it has to stay in the freezer all week, but close to 36 hours might suffice. The bark may appear ready after 12 hours, yet should always freeze longer than that in order to properly solidify and not melt upon eating. After it’s frozen long enough, crack into medium-sized pieces and serve cold.
