Christmas Chocolate Bark
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Christmas chocolate bark is one of the easy holiday recipes that is simple and quick to make. It is an easy recipe to make with kids, just hand them some sprinkles and they will do their job well.
You can turn it into edible gifts or keep a container in the fridge for snacking.
How to make Christmas chocolate bark at home
The key is using 55-70% dark chocolate. Something you enjoy eating on its own. Melt it gently, spread it into a thin layer and shower it with sprinkles before it starts to set.
This same kind works well in my chocolate orange tart so if you like rich desserts, you might like it.
I always melt chocolate in a bowl set over a pot of simmering water (double boiler) so I can watch it and stop at the right moment. I use a food thermometer to make sure it does not get too hot, keeping it below 115ºF (45ºC) for dark chocolate.
Then, the tempering part starts. This is the process when we want to reduce the temperature of melted chocolate by stirring in chopped chocolate. It takes about 5 minutes of constant stirring but it is worth it.
Once done, you have about 7 to 10 minutes before the chocolate sets, so have your sprinkles ready. Then, simply let it set at room temperature for 1–2 hours.
Recipe Q&A
You need to temper your chocolate so it can set properly and doesn’t cause any white or grey streaks.
It will still set, but it starts melting at room temperature and as mentioned before, it will turn from nice to unappealing. Tempered chocolate gives you a firm snap, a shiny finish and better results for gift giving.
No. Only real chocolate needs tempering. Check the label or ingredient list: if cocoa butter is the main fat (dark, milk, white or couverture), temper it.
If it says candy melts, compound chocolate or coating, it is made mostly with vegetable fats, so there’s no need to temper.
Other topping variations
- Red and green M&M’s + tiny white marshmallows
- Freeze-dried strawberries or raspberries + crushed salty pretzels
- Dried cranberries + pistachios
- Candied orange peel and nuts
Make ahead and storage
The bark can be made in advance and kept in a freezer-friendly container in the freezer for up to 3 months.
Homemade Christmas bark will last 2 weeks when stored in an airtight container at room temperature.
If you live in a very warm climate and your house is extremely warm, ensure you store the chocolate bark in a cool place.
Useful tips for the best chocolate bark
Gift giving: Wrap it in cellophane or use a nice cookie box. A bakery cookie bag with a window is also a great option. Make it festive by adding a personalized name tag and ribbon.
Use 55-70% dark chocolate to get the best flavor. Or milk chocolate for kids.
Cool at room temperature for a crispy and shiny finish. Use the fridge only if your kitchen is warm or you live in a warm climate.
The thickness of the bark is up to you. If you feel it is too thick, use a larger baking sheet and spread it more thinly. If you use only sprinkles, a thin layer is great. If you use nuts or marshmallows or other toppings that might need a push into the chocolate, so they stick well to it, it is better to have a thicker layer.
Christmas cookie recipes perfect for gift giving
- Linzer Cookies – Only 5 ingredients!
- Walnut Crescent Cookies – One of my favorite Christmas cookies.
- White Wine Cookies – Something different, but so good.
- Chocolate Covered Dates with Peanut Butter – I snack on these all the time. They are best made with small dates and kept in the freezer.
Christmas chocolate bark video (Step by step)
Christmas Chocolate Bark Recipe
Ingredients
- 6 ounces semi-sweet dark chocolate 55% (170 grams), see note 1
- 2 tablespoons festive sprinkles see note 2
Equipment
Instructions
- Line a baking sheet or small tray (9×13 inches or similar size) with parchment paper.
- Place ¾ of the finely chopped dark chocolate (or chocolate buttons) in a heatproof bowl and set it over a small pot with gently simmering water. The bottom of the bowl should not touch the water.
- Stir until the chocolate is just melted (when you stick in a food thermometer, it should read somewhere around 115ºF/45ºC). You can also melt it in the microwave in short bursts, stirring often.
- Remove from the heat. Add the remaining ¼ of the chopped chocolate and stir until it has melted and cooled down (thermometer should show 80-82ºF/27-28ºC).
- Pour the tempered chocolate onto the prepared tray and spread it into a thin, even layer, about 1/16 to 1/8 inch (2 to 3 millimeters thick). At this stage you have about 5-7 minutes before your bark sets.
- Scatter the sprinkles over the surface.
- Leave the tray at room temperature for 1 to 2 hours until firm. If the kitchen is very warm, chill in the fridge for about 25 to 30 minutes until set.
- Once firm, lift the bark off the tray using the parchment and break it into shards, or cut with a Chef’s knife.
- Store in an airtight container in a cool, dry place for up to 2 weeks. If your home is warm, keep it in the fridge and bring it out a little before serving. Or, freeze until ready to use.
Notes
- This chocolate needs tempering and when done correctly, you will get nice chocolate that will not have white streaks and will not melt at room temperature. You can use any dark chocolate between 55 and 70%. Coverture chocolate will also work.
- Candy melts or compound chocolate or any chocolate that contains mostly vegetable fats does not need tempering, but its quality is way lower than the real chocolate and I don’t recommend it for chocolate bark.
- Other toppings: M&M’s, nuts, dried fruits, desiccated coconut.
Chocolate bark is a great recipe/gift idea for Christmas! So easy to make but tastes so yummy! Love the white and blue toppings you’re used :) and I enjoyed watching the video demo, just subscribed to your channel :D
Thanks Nadia! The best part about chocolate bark is that you can use any toppings you like – and you can go wild! :)