Chocolate Bark Candy Recipes - Chocolate Chocolate and More! (2024)

FAQs

What happens if you put too much coconut oil in chocolate? ›

The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be.

If you store your chocolate bark in an airtight container in the pantry, it will keep well for up to 2 weeks. During the summer (or if you live in a warm climate), place chocolate bark in the fridge to prevent it from melting. What other toppings could be used on chocolate bark? The possibilities are endless!

To prevent this from happening, let your chocolate bark set in a cool but room-temperature spot in the house — don't stick it in the fridge or the freezer to try and speed things up. Similarly, you should store the chocolate bark in a cool room-temperature place like the pantry.

Fixing Seized Chocolate

This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.

Chocolate turning white is due to processes known as 'fat bloom' and 'sugar bloom'. These happen when the cocoa butter or sugar in the chocolate reacts to changes in temperature or exposure to moisture, leading to a white or greyish coating on the surface.

That's because your chocolate wasn't tempered. Tempered chocolate sets at room temperature and has a snap just like a chocolate bar you buy from the store.

I recommend Ghirardelli, Guittard, or Baker's brand bars of chocolate when making bark.

The bark doesn't involve any molds or dipping techniques—and it's delicious! Whenever working with chocolate it must be tempered; we're about to simplify the science and make it easy for you. Just keep an instant-read thermometer handy for spot checking temperatures.

How do you cut chocolate bark without cracking it? ›

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.

To keep your chocolate bark from melting, a proper tempering process is necessary. Tempering is a process where the chocolate is brought to certain temperatures, which essentially optimizes the form of the cocoa butter fat crystals and keeps it stable.

You could shred it and use it as a decorative cake or ice cream topping. Or maybe melt it and add some paraffin wax and dip strawberries or make buckeyes.

Melted chocolate is pretty easy to freeze, but it's best when it's done gradually. Chocolate candy can also be frozen to preserve it for longer. When you're ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.

Although you can't use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.