Chocolate always makes my day. Whether it be that time of the month, beating the blues, happy times, celebratory days, it really does help in any occasion. Because I eat quite a bit of it, diversity is necessary, but no matter how many variations of chocolate are out there, there’s just something special about creating your own which may not exist in this world, only in your mind. Chocolate bark is where it all happens. And yes you can make it vegan unlike most of the bars out there.
Yes, just like bark on a tree, chocolate bark literally resembles a big slab of wood ripped straight off the trunk. So let your creativity and gut instincts run wild. Buy everything you love and throw it onto melted chocolate before it transforms back into its original solid form. As it’s December, I’ve gone for a Christmas theme with orange and pistachio, candy cane and white chocolate and salted peanut toffee with sea salt.
- 300g dark chocolate
- Range of toppings/sprinkles
- In a double boiler, melt chocolate.
- Pour out on 3 separate sheets of greaseproof paper.
- Before cooling, work quickly by sprinkling with toppings.
- Allow to set either in the fridge or at room temperature.
- Break into pieces.
Make these as big or as small as you want, it’s your chocolate bark after all!
Anything chocolate is a winner for me. If that’s also the case for you, you might also like my chocolate orange polenta cake: https://foodflaneur.com/2018/08/22/chocolate-polenta-cake-with-oranges-and-cream-caramel-gluten-free-vegan/.
I’d like to give a massive thanks to Martha Stewart for her inspiration in helping me create this chocolate bark. You can find her version here: https://www.marthastewart.com/1043580/chocolate-bark-recipes