Marbleized Chocolate Bark — this colorful homemade chocolate bark is kind of like finger painting in the kitchen, but you get something delicious to eat when it’s all done!
I think I may have to make about a dozen batches of this bark just to see how many pretty patterns I can come up with, so don’t be surprised to see a few more versions of it here before the year’s out. If you’re a regular visitor to TVFGI you probably already know that I’m a very visual person. Color gets my pulse racing and gives me a lot of pleasure — it runs in the family, one of my sisters is an artist and she teaches color theory. (We spent lots of time together sprawled out on the living room floor with our Crayolas.) It’s only natural that I love bright, vivid food, and while that’s usually in the form of fruits and veggies, occasionally a dessert like this Marbled Chocolate Bark comes along.
This marbleized chocolate bark is made like all other barks, by melting chocolate and pouring it out onto a surface to cool, and then cutting it apart. To do the marbleized thing I dropped different colors on top of the base layer, and then swirled it all together with my trusty chopstick. You can’t really go wrong here, whatever colors you choose and how you do the swirling will result in a unique expression of you and your color sense. Every piece will be different.
The rainbow colors in this bark are created with candy melts, which are little disks of vanilla flavored confectionery. I use them because they’re convenient — they’re already colored, and melt easily. You can find candy melts at any large craft store like Michaels. Amazon has them too, and if you have Amazon prime you could be making this this weekend!
It’s a proven scientific fact that our eyes ‘taste’ our food before it even hits our mouths. The color of food can heighten the pleasure we take in it and that’s certainly the case here 🙂
This pretty marbleized chocolate bark would be great for Valentine’s Day, Easter, Mother’s Day, showers, or weddings. I broke mine into messy shards, but you can cut it into neater shapes if you like. It’s a fun spring holiday project for kids, just be sure to supervise them around the hot chocolate.
I’m a little bark obsessed here on the blog, so if you love it like I do, check out some of my other chocolate bark recipes ~
- EASY 2 INGREDIENT TOASTED HAZELNUT BARK
- EASY BUTTER PECAN BARK
- MILK CHOCOLATE MARBLEIZED BARK
- 2 INGREDIENT COCOA CRUNCH BARK
- WHITE TOASTED ALMOND BARK WITH SEA SALT
- I usually use Nestle white chips when I need to melt white chocolate, I think the flavor is pleasing and they melt the easiest of any brand for me. If you are worried about the melting process, you might use a special white confectionary, aka Almond Bark, which melts without issues. You can use a good quality white chocolate for this as well, just be very careful when you melt it so it doesn’t seize up. Add a teaspoon of coconut oil or other vegetable oil if you like, to help with the melting process. Remember low and slow is the method you want to stick to.
- The Candy Melts can be found at craft stores, or online, here.
- If you want the surface of the bark to be completely smooth, you can warm the pan in a low oven (250F) for a few minutes after you have marbleized the chocolate. This will soften everything and help flatten the surface.
- You will see when you start to swirl the chocolate layers that the colors hold true even after multiple swirls. Just be careful not to swirl too much because it could get ‘muddy’.
Reader Rave ~
“Great recipe. I made 5 pans… I have got to go get more white chocolate now! Thanks” ~ Mary
Marbleized Chocolate Bark
- 12 ounces white chocolate chips
- 1/4 cup candy melt wafers, assorted colors
- coconut oil
- Put the white chocolate chips into a microwave safe bowl or measuring cup.
- Put each color of candy melt into a separate little cup or baggie. I added a small dab (about 1/4 tsp) of coconut oil to each color which helps make it more fluid for swirling.
- The goal here is to melt everything so it is all smooth and molten at the same time. I first microwave the white chocolate for a minute, then set aside. I put the colored chocolate in for about 30 seconds each and stir or squeeze the baggies to melt completely. Put back anything that hasn’t completely melted into the microwave for a few seconds at a time. Don’t overheat or the chocolate can seize up.
- When everything is melted and smooth, pour the white chocolate out onto a parchment lined baking sheet, and spread it out to a rectangle about 8×10 to 9×12.
- Drop, drizzle, or squirt the colored chocolate on top of the white. If you are using baggies you will need to snip a small hole in the corner of each. Add as much or as little as you like, the effects will vary. I dropped some in dots, and drizzled others.
- Take a chopstick or other similar implement and pull it through the surface of the bark, swirling all over. Don’t forget to get all the edges. You can swirl a lot or a little.
- Put the whole tray into the fridge to firm up.
- When the chocolate is completely hardened, (give it an hour and then check,) cut it into pieces with a heavy knife.
- Store at room temperature or in the refrigerator.