It’s time to bring out your inner abstract artist for this easy and fun to make Marbled Chocolate Bark. Go wild with swirls to create a beautiful random pattern.
Candy season is in full force from Halloween to Easter.
There is the inevitable New Years resolution slowdown, but all it takes is Valentine’s Day for things to ramp up again.
With Halloween and more right around the corner, I have no reason to whip up a batch of homemade treats, but I simply can’t resist.
Right now willpower is not really my thing.
I like to be festive! There is nothing wrong with that.
While there is absolutely nothing wrong with classic store-bought Halloween and other holiday candy, I like making things from-scratch.
What I love most about this marbled chocolate bark is that it’s meant to turn out abstract.
The swirling might technically a mess; however it never looks messy.
Use your artistic license to create swooshes of ghosts for Halloween and slopes of snow for Christmas.
It is also a good way to use up any loose leftover hunks of chocolate you may have hiding out in your pantry.
How To Make Marbled Chocolate Bark
Chocolate is easy to burn when you’re melting it.
I recommend using a double-boiler method, which sounds way more complicated than it actually is.
Fill a sauce pan with about an inch or so of water and bring it to a simmer. Then put a separate bowl on top with the chocolate making sure that the bottom of that bowl does not touch the water.
Stir the chocolate until it is smooth.
You will need to melt the bittersweet chocolate and white chocolate in separate bowls.
In addition, I add coconut oil to the chocolate. That helps it harden.
I fold salted roasted peanuts into the dark chocolate and pour it into a parchment paper-lined sheet pan.
Using a spoon, I put dollops of white chocolate on top and use a skewer to create a marbled effect.
After 30 minutes in the fridge, the chocolate marble bark is firm, and you can go ahead and break it into beautiful uneven pieces.
Marbled Chocolate Bark
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 2 cups 1x
8 ounces bittersweet chocolate, roughly chopped
3 teaspoons extra virgin coconut oil
4 ounces white chocolate, roughly chopped
3/4 cup salted roasted peanuts
1/2 teaspoon flaky sea salt (I use Maldon.)
Melt the bittersweet chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. The water should not touch the bottom of the bowl. Stir in 1 teaspoon coconut oil.
Melt the white chocolate in a separate heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. Stir in the remaining coconut oil.
Fold the peanuts into the bittersweet chocolate and pour into a 9-inch by 12-inch sheet pan lined with parchment. Spoon the white chocolate in dollops on top and use a skewer to swirl into a marbled pattern. Sprinkle the top with sea salt.
Chill in the refrigerator for 30 minutes until firm.
Loosely adapted from The Bojon Gourmet.