Whenever I go into a chocolate shop and see slabs of chocolate with various toppings, my eyes light up. Not only does chocolate bark look beautiful but the topping ideas are endless. Below are a few last-minute bark varieties that I made for a festive celebration – cranberries, pecans, pumpkin seeds and pumpkin pie spice!
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Ingredients
5 ounces dark chocolate
5 ounces milk chocolate
5 ounces white chocolate
Cranberries, pumpkin seeds, pecans and pumpkin pie spice
Directions
- Line a baking tray with parchment paper.
- Place the different chocolates in separate bowls, and melt each in the microwave.
- Spread the melted chocolate onto the parchment paper and sprinkle on various toppings. Refrigerate and then break up into pieces before serving.
Tips & Bits
- If you want to make a nice swirly pattern, spread one chocolate on the parchment paper first, then take a spoon and drizzle a little bit of a different chocolate on top. Take a fork and swirl it through the chocolate, creating a swirly pattern!
