1 week before Easter, and I am obviously excited because I am sharing Easter treats and ideas ahead of time. This will give me opportunity to share more Easter baking ideas, and this will also give you time to decide which one you would like to make.
It took me a while to decide what I want to make as there are so many choices to choose from. I wanted something simple and easy to make. I know that not everybody have time to make Easter treats, so choosing something easy is my priority in choosing what to make. I also wanted something small batch, so that I get to make more than 1 treat. The more, the merrier.
After weeks of research and planning, I had finally decided on this fun, colorful, adorable and oh so yummy Easter Chocolate Bark.
Guys, I am telling you, this is so much fun to make, I seriously cannot stop myself from making this. It is so easy, no baking needed, and I get to decorate it with the colorful Easter M&M chocolates, plus nuts and sprinkles. Best part of it, this can be made ahead of time, so there is no need to rush.
Bark Chocolates depends solely in the quality of chocolate, so choose a good quality chocolate, something that you would enjoy eating on its own. Trust me, its worth paying a little bit more. Besides, it’s Easter, so let us make it extra especial.
What is Tempering?
Tempering is the process of melting the chocolate and bringing it back to a lower temperature. Once a chocolate is heated above 94F a temperature needed to melt the chocolate, it looses its temper. Without tempering, the chocolate will end up having a grainy texture an dull surface because the chocolate can form unstable crystals.
Benefits of Tempering Chocolate
- It gives a nice sheen and glossy surface on the finish product
- It gives the chocolate a nice crisp snap when you break it
- It prevents dull foggy or gray streak surface
- It prevents grainy texture
What Kind of Chocolate is Best for Tempering?
A good quality chocolate that has about 60 -70% range. Instead of a chocolate labeled as bitter sweet or semi sweet, go for the chocolate labelled with percentages, you want something with higher cocoa butter content. If bittersweet or semi sweet are the only one available, go for bittersweet as it is likely to have less sugar then semi-sweet. The best type of chocolate is the one called “couverture” this is made specifically for melting and dipping, this type of chocolate have additional cocoa butter added which makes is easy to temper. They are quite expensive than other chocolate but they really produce a nice end product. What you need to avoid is the manufactured chocolate bars as they are already a finished product ready to be eaten.
How to Temper Chocolate with Thermometer
The simplest way to do it is to melt the chopped chocolate over a simmering water. Use a heat proof bowl and transfer the chopped chocolate. Then pour water into a pan and bring it to simmer, not boiling. Put the bowl with chopped chocolate on top make sure the bottom is not touching the water as the hear could scald the chocolate. Slowly stir until the chocolate is melted. If you want it be exact, use a candy thermometer, it should read 110 – 115F. Remove the melted chocolate and put the bowl on top of a towel. Let cool to about 95F – 100F, then add the remaining chocolate. This will bring down the temperature of the melted chocolate.
Tips in Making Bark Chocolate
This is a fun treat to make with kids and adult a like. Add as much or as less toppings as you want. Be creative, be colorful, and have fun! Let’s get started!
- Use Good Quality Chocolate: Since making bark chocolate does not require a lot of ingredients, make sure to use a good or the best quality of chocolate. When making bark chocolate, it is always worth spending more.
- No Water into the Chocolate: Make sure no water gets into the pan as it can cause grainy texture
- Spread thinly so that it is easy to break and eat, plus it will harden faster.
- Toppings: If you do not want the toppings for fall of the bark chocolate, add the toppings while chocolate is wet. This way it sticks to the chocolate.
- Be care free and scatter the toppings without care, the more unorganized it looks, the better looking it will be
- Storage: Store the chocolate in a cool place to harden – do NOT refrigerate. I made this mistake several times before which ended up me having a foggy wet chocolate bark because of the condensation
- Be Patient: Leave for at least 12 hours without touching it to avoid finger prints mark. I like to make my bark chocolate at night and leave it overnight on my counter top. This allow the chocolate to solidify naturally.
- Do NOT refrigerate – Once refrigerated and taken out from the refrigerator, condensation will occur. This is when you see water forming on top of the chocolate, when it evaporates dissolved sugar remains on the surface of the chocolate creating a residue known as sugar bloom. This is even more important if you are making a large batch for gift giving. If I am only making a small batch (like this one) for myself, I do not mind refrigerating as I often finish it in a a day or two
- 10 ounces semi-sweet/dark chocolate, coarsely chopped (You can use a combination of both in the ratio you prefer. I did mine 8 ounces semi-sweet and 3 ounces dark chocolate)
- 3 ounces white chocolate, coarsely chopped
- 1 cup assorted Easter Candies (crushed robin eggs, pastel M&Ms, pastel sprinkles, etc.)
Select the photo to see the description
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the semi-sweet/dark chocolate. Use a double boiler or microwave. If using the microwave, stop and stir the chocolate every 20 seconds to help avoid seizing. Pour onto prepared baking sheet and spread out into a large rectangle. Set aside and prepare the white chocolate.
- Melt the white chocolate with same process at step 1.
- Drizzle melted white chocolate on top of semi-sweet/dark chocolate. Use a toothpick or any object with pointed end and make a swirling movement to create swirl pattern.
- Decorate with candies and sprinkles.
- Allow the bark to set at room temperature in a cool, dry environment, this usually takes around 45 minutes. If needed, you can stick it in the refrigerator to help speed things up. Once hardened, break into pieces as large or as small as you want.
Make Ahead Tip
Store bark in an airtight container at room temperature in a cool, dry place or in the refrigerator for up to 3 weeks. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator.
Keep in a cool place, away from sunlight or heat. If making a large batch for gift giving, it is not advisable to refrigerate the bark chocolate as condensation could happen (moist water on top of the chocolate) once taken out from the refrigerator.
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Categories: Bark Chocolates, No Bake, Recipe
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