How to Make Chocolate Bark Décor using REAL Chocolate | Yule Logs and More

Prepare equipment: small spatula for stirring, offset spatula for spreading, paper clips, instant read thermometer (laser or probe), and a gallon freezer bag.

Cut off the zipper of the gallon freezer bag with scissors.

Open the bag and split it down the sides to cut it completely open.

Cut down through the bottom seam of the bag to create two pieces of polyethylene.

Measure 2 1/2 oz (71 g) of dark chocolate (Valona) for melting.

Melt the chocolate in the microwave: start with 30 seconds, then stir.

Check the temperature of the chocolate; it should be around 88°F after the first 30 seconds.

Continue melting in the microwave in 15-second increments, checking the temperature after each increment until it reaches 94-95°F.

Once melted, stir the chocolate continuously to ensure it melts fully using residual heat.

If there are stubborn pieces, heat in the microwave for only 3-5 seconds, ensuring the chocolate does not exceed 95°F.

Spread the melted chocolate onto the prepared polyethylene sheet, starting from one edge.

Equipment Needed

Spice Level: