Nothing makes me feel more like a “professional” than making swirled bark.
I mean, just looks at it! It looks like something that came out of a fancy candy store, not the kitchen of an amateur who just whipped it up on a whim!
Wanna know a secret?
It’s super easy to make.
All you do is heat up two different kinds of chocolate – here I did semi-sweet and white, but you can also do white with different food colorings.
Then get out a baking sheet and spread parchment over it. Glop the chocolate in little blobs next to each other on the parchment. (Don’t worry about being neat – it’s going to be swirled together anyways)
After that, it only gets easier.
Swirl the chocolates with a knife or toothpick, depending on how intricate you want it to be. I used a knife here and just went crazy.
Can you tell?
Here I sprinkled on some unsweetened flaked coconut I’d toasted in the oven and some Craisin’s. And that’s all!
After a bit of time in the fridge, my bark was ready to go. I hand-broke it for some rustic charm (eeee!) and I was done. That’s it! Are you ready to jump into the kitchen right now and get started on some of it?
I say give it a go! I’m so impressed with the results I got, (this was my first time doing swirled bark) and I know you can achieve the same success.
And here’s an important tip I didn’t think was so important until recently.
Better quality chocolate = better quality bark.
I would roll my eyes at this until a few days ago, when as part of my Christmas present, I asked to pick out some baker’s chocolate from the grocery store.
$25 worth of baker’s chocolate.*dreamy sigh*
It was the most amazing thing in the world. So up until recently, I hadn’t even used baker’s chocolate too much.
But when I used it, my mind was blown.
The chocolate was so perfectly tempered (that is, heated and set correctly) that it melted beautifully. It was the most creamy melted chocolate I have ever seen in my life! And the resulting bark was super pretty and tasted so rich.
So, it’s always your choice what quality chocolate you use. Baker’s chocolate is the best quality, but it can be very expensive (I’m looking at you, Ghiradelli’s). You can get almost the same results from cheaper chocolate, but it won’t taste as good or set as well.
Verdict? If you want professional quality bark, use professional quality chocolate. If not, stick to the cheap stuff.
But no matter what chocolate you use, swirling it for a bark will make it come out amaaaazing!
And let me tell you, people are super impressed with swirled bark. Anyone who hasn’t made it before thinks it’s some complicated endeavor that takes hours and hours! So bring it to some fancy dinner party, really. Serve it on the holidays. Sell it at a bake sale.
Or eat it alone while binge-watching your favorite show. Any way, it will not go to waste.