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Easy Spiced Chocolate Bark

Craving a sweet treat with a surprising kick? Look no further than this Easy Spiced Chocolate Bark! This recipe is your ticket to a decadent and customizable chocolate experience. We're talking rich, melty chocolate infused with warming spices and unexpected flavor pairings that will tantalize your taste buds. Forget boring old candy bars – this bark is where it's at!


But the best part? It's ridiculously easy to make. With just a few simple steps and only a couple of ingredients, you'll be whipping up batches of delicious bark in no time. And to fuel your creativity, we've got 10 irresistible flavor combinations to get you started, each with a different A Bite of Good spice blend. So grab your chocolate, and prepare to embark on a flavor journey with Easy Spiced Chocolate Bark! ️


chocolate bark


Easy Spiced Chocolate Bark

Makes about 2 dozen pieces


Ingredients:

  • 16 ounces quality semi-sweet or white chocolate

  • 1 1/2 teaspoons of your favorite A Bite of Good spice blend (see suggested flavor combinations below)

  • 3/4 cup toppings of choice (nuts, dried fruit, etc.), roughly chopped if large

  • Flaky sea salt (optional)


Suggested Flavor Combinations:

  • Semi-sweet chocolate, Autumn Spice, toasted pepitas (pumpkin seeds), dried cranberries

  • Semi-sweet chocolate, Cashew Chile Crunch spice blend, roasted cashews, candied ginger

  • Semi-sweet chocolate, Catalina Chai spice blend, sliced almonds, dried apples

  • Semi-sweet chocolate, Holé Molé spice blend, toasted sesame seeds, dried cherries

  • Semi-sweet chocolate, Orange Salt, candied orange

  • Semi-sweet chocolate, Rose Spice, dried rose petals, dried strawberries

  • White chocolate, To Live and Chai in LA spice blend, chocolate covered espresso beans

  • White chocolate, Tropical Sunshine spice blend, toasted unsweetened coconut flakes, roasted macadamia nuts, dried mango

  • Semisweet chocolate, Warming Edition, roasted cashews or peanuts

  • Semisweet or white chocolate, Yuletide Cheer spice blend, gingersnap cookie pieces


Directions:


Line a baking sheet with parchment paper and set aside.


Melt the chocolate.

  • In the microwave: Place chocolate in a microwave-safe bowl and cook in 30 second increments, stirring well after each one. Stop when the chocolate is about 90% melted and stir to melt the rest.

  • On the stove: Place chocolate in a heat-proof bowl (glass or metal is best) and set bowl over a saucepan of simmering water, ensuring that the water doesn't touch the bottom of the bowl. Stir the chocolate until it is about 90% melted, then remove from heat and stir to melt the rest.


Wipe the outside of the bowl with a towel to ensure it is dry (water and chocolate don't mix!). Use a silicone or rubber spatula to spread the melted chocolate out on the parchment-lined baking sheet so that it is about 1/4" thick. It won't reach all the way to the edges.


Sprinkle the chocolate evenly with the spice blend, toppings, and flaky sea salt (if using), using your hands or a clean spatula to press the toppings lightly into the chocolate.


For best results, allow the bark to cool completely at room temperature (3-4 hours) before breaking it into pieces. If you are in a hurry, you can place it in the fridge for 15-20 minutes to harden. Note, however, that refrigerating it might cause condensation to collect on the chocolate, which will make it less pretty. Either way, once the chocolate is completely hardened, break it into pieces and serve it immediately or cover and store at room temperature for up to a week.



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