Chocolate Bark Candy Recipes - Chocolate Chocolate and More! (2024)

FAQs

What happens if you put too much coconut oil in chocolate? ›

The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be.

Tempered chocolate is wonderful to use when making homemade candy, such as truffles or peanut butter cups, or peppermint bark, because it maintains a nice smooth, shiny, and hard texture even at room temperature.

To prevent this from happening, let your chocolate bark set in a cool but room-temperature spot in the house — don't stick it in the fridge or the freezer to try and speed things up. Similarly, you should store the chocolate bark in a cool room-temperature place like the pantry.

Fixing Seized Chocolate

This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.

And while candy melts are great for cake pops, in a recipe like this, you'll really taste the difference between actual chocolate and candy melts. I recommend Ghirardelli, Guittard, or Baker's brand bars of chocolate when making bark.

That's because your chocolate wasn't tempered. Tempered chocolate sets at room temperature and has a snap just like a chocolate bar you buy from the store.

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

Chocolate turning white is due to processes known as 'fat bloom' and 'sugar bloom'. These happen when the cocoa butter or sugar in the chocolate reacts to changes in temperature or exposure to moisture, leading to a white or greyish coating on the surface.

How do you cut chocolate bark without cracking it? ›

To cut set chocolate without cracking, I would recommend heating your knife with hot water, drying excess water off of the knife, and then *carefully* cutting into the chocolate.

If you've made your own chocolate bark at home, try to eat it within 3 weeks. If stored in a freezer, Chocolate Bark can last for up to 6 months without its texture or flavor being altered. How do you tell if Chocolate Bark is bad? If your chocolate bark has a grayish or white 'bloom' on the surface, don't worry.

You could shred it and use it as a decorative cake or ice cream topping. Or maybe melt it and add some paraffin wax and dip strawberries or make buckeyes.

Melted chocolate is pretty easy to freeze, but it's best when it's done gradually. Chocolate candy can also be frozen to preserve it for longer. When you're ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.

Although you can't use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.