Today, Yossy from Apt 2B Baking Co. shares her recipe for this chocolate bark, which requires just TWO ingredients. (Wouldn’t it make a beautiful gift?) Here’s how to whip it up…
Swirled Chocolate Bark
by Yossy Arefi of Apt 2B Baking Co.
Chocolate bark is a super quick and easy dessert to pull off—and infinitely adaptable. Just choose two types of chocolate (or even peanut butter chips!), melt them and swirl them together. Then, top the bark with whatever you like: candy, cereal, dried fruit, and nuts are all great, so go crazy. I love sweet and salty treats so for this version, I topped dark and white chocolate with salted Marcona almonds, smoked sea salt and cacao nibs. Use chocolate bars (that you then chop up) if possible, as they will make a shiny, snappier finished bark than melted chips.
Recipe: Chocolate Bark
What you’ll need:
8 oz. finely chopped dark chocolate
6 oz. finely chopped white chocolate
Chopped crystallized ginger
Mini peanut butter cups
Chopped candy bars
Line a baking sheet with parchment paper.
In a microwave or over a double boiler, melt the dark chocolate. Stir often and melt the chocolate as slowly and gently as possible. If you are using a microwave, microwave the chocolate in 20 second intervals on medium-low heat, stirring after each interval until just melted. This will help the chocolate keep its temper and will ensure that the finished chocolate bark dries shiny and snappy. Melt the white chocolate as well.
Pour the dark chocolate onto the parchment paper and spread it into an even layer about 1/4-inch thick. Drizzle the white chocolate over the top. Drag a toothpick or skewer through the chocolates to swirl it together in a decorative pattern.
Sprinkle assorted toppings evenly over the top of the chocolate. Let the chocolate sit at room temperature until firm. Break the bark into pieces and store in an airtight container. If the chocolate bark does not set up firmly at room temperature the chocolate has lost its temper. It’s still totally delicious; you’ll just need to store it in the refrigerator to keep it firm.
Thank you so much, Yossy!
P.S. More recipes, including baked blueberry oatmeal and the best oatmeal cookies.
(Photos and recipe by Yossy Arefi. Thanks to Caroline Donofrio for her help with this series)