Chocolate bark is like a cake hack because it requires no skill yet makes a cake look so beautiful and professional. I made this bark for my 18th birthday cake – Chocolate berry celebration cake recipe, and it wouldn’t be half the cake it was without the bark. It would be like a foot with no toes, or a nose with no nostrils. Unbearable. Unacceptable.
I’m in love with colourful chocolate bark, so I really wanted this to fit in with the pink theme of the cake. Originally I planned to dye some white chocolate pink, but apparently you need oil based colouring or powdered colouring, neither of which I have, so instead I got some pink candy melts, which I feel like were designed for chocolate bark. They harden up in the fridge a lot faster so if you’re in a rush they’re great.
There are two varieties to this bark; a dark chocolate and raspberry one, and a pink chocolate and goji berry one, and I’m not telling you which one is my favourite. Ideally you should use freeze dried raspberries, which I now know you can get in Waitrose, but I couldn’t find any so used fresh ones instead. They look just as good but shorten the shelf life of your bark.
If you are confused by chocolate bark and its existence, it can be a cake decoration or eaten/ given as a gift as it is, like your own design of chocolate. One thing to remember when you’re making the bark is to work fast because you need to get it done before the chocolate hardens.
- Half a bag of pink Candy Melts
- 150g dark chocolate
- 70g goji berries
- 1 handful of raspberries
- Red ball sprinkles
- Line a baking tray with a sheet of parchment paper or cling film.
- Cut up your dark chocolate into small chunks and place in a mug, filling no more than half way. Place some Candy Melts in a second mug, no more than half way. Put both mugs in the microwave and heat for about 30 seconds at a time, then take out to stir with separate spoons. (You can do this with a Bain-marie.) Heat until both have fully melted. You may need to do two separate batches for each colour.
- Pour the chocolate on the baking tray, making the desired shapes you want the bark to be. Alternate the dark and pink chocolate in individual shapes. Using the back of a spoon spread the colours out to about the thickness of a coin. With a fork, swirl a very small amount of the dark chocolate into the pink patches to create a marbled effect. Do the same with the pink chocolate on the dark patches.
- Sprinkle over the red sprinkles and then on the dark chocolate, cut the raspberries up into small sections and scatter on top. For the pink bark, sprinkle a generous amount of goji berries on top. Place in the fridge and leave to cool for 30 minutes
- Once the bark has completely set carefully remove from the parchment paper. Use to decorate your cake, or wrap up and keep for other purposes.