30+ Creative takes on Chocolate Bark Recipes (2024)

FAQs

How do you make chocolate bark that doesn't melt? ›

Temper the chocolate!

Many chocolate bark recipes don't require tempering the chocolate, but it makes a far superior bark. The chocolate has just the right shiny texture and crisp crunch, and doesn't melt at room temp.

Wrap it up in glassine bags which is simple, affordable, and easy. Or, try a few other styled holiday bags (be sure to put it in parchment or glassine first so it won't grease the bags).

this is a great do-ahead treat!

It just gets better, too – because you can make this marbled chocolate bark in advance and keep it in an airtight container for up to a week at room temperature or in the fridge or freezer for easily a month, till you're ready to gift or serve.

Once the chocolate reaches 110°F-115°F remove from the heat and place bowl on a towel. You don't want your chocolate to exceed 130°F. Allow your chocolate to cool to 95°F-100°F, stirring to ensure all chocolate is melted. Add in the remaining 1/3 finely chopped chocolate and stir until totally melted.

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

It's not a good idea to add butter to your chocolate in an attempt to soften it. The water content in the butter will cause the chocolate to seize. I suggest adding some coconut oil to the chocolate to make it less brittle.

Above: Because chocolate bark is usually jagged, irregularly shaped pieces, I think glassine bags (shown) or a small box work best for packaging.

Cocoa butter is the best option as it's the natural fat present in chocolate. Alternatively, you can use a bit of vegetable oil or shortening. Start by adding just a small amount (a teaspoon for every 100 grams of chocolate should suffice), stir it in, and see if the chocolate is thin enough for your needs.

I recommend Ghirardelli, Guittard, or Baker's brand bars of chocolate when making bark.

If you melt the chocolate and work with it without tempering, it will take a long time to set up, will not be shiny, and won't snap; rather, it may be flexible, dull and brittle.

How long can chocolate bark last? ›

Stored in an airtight container in the fridge the homemade chocolate bark recipe will stay good for 2-3 weeks. If you decide to leave the chocolate bark out at room temperature it will last for about 5 days. Therefore, I definitely recommend storing it in the fridge to extend the bark's shelf life.

Generally, milk and white chocolate have a shelf life of about 8 to 12 months, while dark chocolate can last up to 2 years. However, if stored properly in a cool, dry place and away from direct sunlight, chocolate may still be safe to consume past its best-before date, although the quality may have deteriorated.

To keep your chocolate bark from melting, a proper tempering process is necessary. Tempering is a process where the chocolate is brought to certain temperatures, which essentially optimizes the form of the cocoa butter fat crystals and keeps it stable.

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.

Most chocolate will begin to melt at about 75-95 degrees F. As long as you stay below that temperature, you should be fine. For most situations, leaving it room temperature shouldn't have any effect. On a hot day, putting a small bag of ice near the chocolate should solve the temperature problem.

The best chocolate for melting and hardening is typically couverture chocolate, which contains a higher percentage of cocoa butter. It melts smoothly and can be tempered to create a shiny, snappy finish when it hardens. Popular types include dark, milk, and white couverture chocolate.

Choose insulating and cooling packing materials.

Metalized bubble packaging insulates your chocolates and deflects the heat. Nestling your chocolate box in ice packs keeps them below their softening point.