Professional Baker Teaches You How To Make CHOCOLATE BARK!

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a creamy texture with fewer calories.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and still delicious.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

chopped nuts

🥗Healthier: seeds

💰Cheaper: no nuts

Seeds are a nut-free alternative for those with allergies.

Measure 1/3 cup of whipping cream and set aside.

Cut half a cup of butter into pieces and set aside.

Spoon 3 tablespoons of water into a pot.

Add 2 teaspoons of lemon juice into the pot.

Add 1 cup of sugar to the pot and bring to a full boil without stirring.

Use a brush dipped in water to tap along the sides of the pot to keep the caramel fluid.

Cook the sugar for about 5 minutes until it reaches a beautiful amber color.

Turn off the heat and add the butter to the pot.

Whisk in the whipping cream until it stops bubbling.

Add 1 teaspoon of vanilla and 1 teaspoon of salt to the caramel mixture.

Set the caramel aside to cool to room temperature.

Measure out 12 oz of dark chocolate, setting aside 3 oz for tempering.

Melt 9 oz of dark chocolate in a pot over barely simmering water, stirring occasionally.

Use a candy thermometer to monitor the temperature, removing the chocolate from heat at 113°F.

Add the reserved 3 oz of chocolate to the melted chocolate to cool it down to 82°F, stirring until melted.

Once cooled to 82°F, warm the chocolate back up to between 88°F and 90°F using the stove.

Spread the tempered chocolate onto a tray, aiming for a smooth layer that is thinner than a chocolate bar but thicker than a sheet of paper.

Drizzle the cooled caramel over the surface of the chocolate.

Use a skewer to swirl the caramel into the chocolate without fully mixing it.

Add crushed salted pretzels on top of the chocolate and caramel.

Melt 2 oz of white chocolate and pour it into a parchment cone for drizzling.

Trim the cone and drizzle the white chocolate over the top of the bark.

Set the bark aside to set up before breaking it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens