Chocolate Bark

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You don’t need a recipe, or even to measure any of the ingredients, to make chocolate bark – it’s about using your favourite flavours and textures.
The only thing to remember is that 600g of chocolate will cover a large baking sheet.

• Chocolate (dark, milk, or white)
• Nuts and seeds: sunflower, pumpkin and sesame seeds are all delicious, and any nuts (mongongo or marula) will work a treat, either roughly chopped or whole.
• Dried fruits (raisins, chopped masau, finely sliced mango)
• Orange zest, popped amaranth, salt, chilli flakes, etc.

Line a baking sheet or thin tray with greaseproof paper or cling film.

Place chocolate in a heatproof bowl over a pan with a little water (water should not touch the bottom of the bowl). Place on the stove, bring the water to a gentle simmer. Stir the chocolate until completely melted and smooth.

Immediately pour the melted chocolate into your lined tray and spread evenly using a spatula. To help spread the chocolate, tip tray up and down. You can make it as thin as you like.

While the chocolate is still soft, add your toppings. You can add different toppings to different portions of your tray, which means when it’s broken up you’ll have a nice mix of pieces.

Transfer to the fridge for a couple of hours to cool. When completely set, break into pieces.

To store, transfer to an airtight container, and refrigerate.

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