Microwavable Chocolate Bark 3 Ways
Chocolate Bark 3-Ways
Grace Parisi / TODAY
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Cook time:
Prep time:
Yield:
About 1 pound each

Chocolate bark makes an impressive holiday gift and it's so easy! Instead of melting dark chocolate, milk chocolate and white chocolate in a double-boiler, use your microwave to melt them, then add your favorite mix-ins and decorate with some colorful ingredients for a jewel-like effect. Once cool, layer the pieces between sheets of parchment paper in a pretty tin box and tie it up with a ribbon! 

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Ingredients

  • Dark Chocolate Bark

    • 9 ounces dark chocolate, chopped
    • 1 cup Marcona almonds, coarsely chopped
    • 3/4 cup dried cherries
    • 1/4 cup crystallized ginger, cut into ¼–inch matchsticks
    • 1½ teaspoons pink peppercorns
    • 1 teaspoon Maldon sea salt
  • White Chocolate Bark

    • 9 ounces white chocolate, chopped
    • 1 cup toasted walnuts, coarsely broken
    • 1/2 cup dried cranberries
    • 1/4 cup candied orange peel, cut into ½–inch pieces
  • Milk Chocolate Bark

    • 9 ounces milk chocolate, chopped
    • 6 slices bacon, cooked until crisp and crumbled
    • 1 cup toasted pecans, coarsely broken
    • 1/8 teaspoon chipotle powder

Preparation

1. Line the bottom of 3 baking sheets with parchment or wax paper.

2. Put 2/3 of the dark, white, and milk chocolates into 3 separate microwave safe bowls. Working with one at a time, microwave in 30 second bursts until just melted. Stir until smooth. Add the remaining chocolates to each bowl and stir until melted. Cool the chocolates to 88°F to 90°F, stirring occasionally.

3. For the Dark Chocolate Bark: To the dark chocolate, stir in 2/3 of the almonds, cherries and ginger. Pour onto one baking sheet and gently tap to spread to an even layer. Sprinkle with the remaining almonds, cherries, ginger, peppercorns and salt.

4. For the White Chocolate Bark: To the white chocolate, stir in 2/3 of the walnuts, cranberries and orange peel. Pour onto another baking sheet and gently tap to spread to an even layer. Sprinkle with the remaining walnuts, cranberries and orange peel.

5. For the Milk Chocolate Bark: To the milk chocolate, stir in 2/3 of the bacon and pecans. Pour onto the third baking sheet and gently tap to spread to an even layer. Sprinkle with the remaining bacon, pecans and chipotle powder.

6. Refrigerate all of the bark until firm enough to cut, about 20 minutes. Cut each into 3-inch pieces. Serve on a platter or for a gift, layer the pieces between sheets of parchment paper in a pretty tin box and tie it up with a ribbon! 

Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.