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Halloween Chocolate Bark

Updated: Oct 21, 2020


This is such a quick and easy treat to make. Tastes delicious and it is perfect for Halloween. Yummy Chocolate, Sprinkles and Candy Googly eyes, how fun is that!


This does require the chocolate to be tempered, but no worries because it is so simple and easy to do it in the microwave. It is so worth it because, it will be shiny, have a nice snap when you break or bite it and will come away from the paper easily. Just make sure you use real chocolate with cocoa butter as an ingredient. Of course the better the quality of the chocolate you use the better the bark will taste. I used Valrhona chocolate.


I really do love Halloween. Not because of the spookiness but because it is fun, funny and festive. You get to play dress up and eat candy all day, how amazing is that?? It’s a great holiday for kids but even as an adult I love it just as much. Nothing wrong with that!




Total Time:

  • Prep time 20 mins

  • Cooling time 20 mins

  • Total time 40 mins



Equipment:

  • Baking Sheet

  • Parchment Paper

  • Candy Thermometer (Recommended but not essential )

  • Toothpick or skewer


Ingredients:

  • 1 lb (453g ) good quality dark chocolate

  • 2 oz (56 g) white chocolate

  • Sprinkles

  • Candy Googly eyes



METHOD:


  • Line your Baking sheet with parchment paper and set aside

  • Chop your chocolate into little pieces

  • Put it in the microwave for 30 seconds and stir. Preferably a microwave safe plastic or silicone bowl

  • Use a candy thermometer and the temperature should not go above 90 F

  • Then microwave for 15 second intervals and keep stirring in between , till the chocolate is melted and the thermometer reads 90 F.

  • If you don’t have a thermometer, chocolate should be slightly warm to the touch, not too hot and not too runny.

  • Goal is not to over heat the chocolate, because then you will lose the temper.

  • To test that your chocolate is tempered, put some chocolate on a piece of parchment paper and pop it in the fridge for 5 mins. It should peel right off the paper without leaving any residue, be shiny and snap when you break it

  • Repeat the same steps to temper the white chocolate, but don’t let it go above 85 F

  • Spread the chocolate on the tray, it should be thinner than a chocolate bar but not too thin




  • Spoon on little blobs of white chocolate and using a tooth pick, make some swirls to create a marble effect



  • Add the sprinkles and Googly eyes

  • Wait 5 mins and score the bark with a sharp knife the way you want to cut it. I Like rectangles

  • Pop it in the fridge for 20 mins

  • Break it up


Enjoy!



Some helpful tips:


  • Do not add any water to the chocolate or it will seize

  • If you pack it up in a box with tissue or a clear bag they make great gifts!



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