Milk Chocolate Marbleized Bark

Spring is around the corner and here at TVFGI even the chocolate is decked out in pretty pastels — my Milk Chocolate Marbleized Bark is special enough for any occasion, from Easter and Passover, to weddings, showers and beyond, but we like to make it just because it’s fun!

This pretty bark answers the question so many of you asked after seeing my first multi-color Marbleized Bark from the other week.  That was made with a white chocolate base and you wondered if it would work with regular chocolate.  Yes you does!  I did a batch with dark chocolate, and then with milk, above, and it came out perfectly, the colors really pop.  An added benefit of using regular chocolate is that it’s a lot less finicky when it comes to melting, so this project is very easy to do.

I went with a limited palette with for this project, I used milk chocolate, with white, blue, and green Candy Melts.  Candy Melts are little disks of colored confectionery that melt easily in the microwave, they behave just like chocolate, and have a pleasant vanilla flavor.  You can find them in large craft stores like Michaels, and also on Amazon.   The fun part is that they come in lots of colors, and you can mix them to create even more.  I mixed the blue and white, with a little green to get the robin’s egg shade.

I made a quick video to show you how simple the technique is — we’re not going for anything super fancy here.  You’ll need some sort of slim skewer or chopstick to create the swirls, I’m using a pointed chopstick in this video.  I like to do rounded swirls all over, breaking up any large globs of color, and then go back and forth across the whole slab.  It’s fun to do — the more you swirl the more intricate your design becomes.  Don’t worry about the chocolate hardening too quickly…once melted it will stay soft for a while.  After you do a preliminary pass, stand back and look at your creation.  Add more swirls if you like, the colors remain true

That’s all there is to it — I put the whole tray in the refrigerator until it’s hard and then chop it into pieces with a large sharp knife.  It’ll keep at cool room temperature, or in the fridge.

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4.75 from 4 votes

Milk Chocolate Marbleized Bark

Author Sue Moran

Ingredients

• 12 ounce bag of milk chocolate chips
• white candy melts
• blue candy melts
• green candy melts

Instructions

• Basically you want your chocolate and your colored candy melts to all be melted at the same time. I usually start with the candy melts.
• Put about 1/4 cup of each color candy melt in a small microwave safe glass. Microwave for 30 seconds, then stir. The heat of the glass will help melt the candy. Don't over heat, use just enough microwave time to get the candy to a fluid state. You can do them one at a time or put all three glasses in the microwave at once.
• Put the milk chocolate chips in a microwave safe bowl and microwave for one minute. Remove and stir. If necessary, heat the chocolate for another 15 -30 seconds, just until warm enough to melt all the lumps.
• When everything is melted and ready, pour the regular chocolate out onto a baking sheet. The sheet can be lined with parchment paper, a silicone mat, or nothing, it works all ways. Spread the chocolate out with a small spatula into a rectangle approximately 8x11, or roughly the size of a piece of paper. The larger your rectangle, the thinner your bark will be.
• Now make blobs or streaks of the colored candy melts on top. Use a small spoon and arrange the blogs all over the surface of the chocolate.
• Take a skewer or chopstick and begin to make swirls through all the layers, moving all over the chocolate, around in spirals, and up and then in long movements across the slab and up and down.
• Put the whole tray in the refrigerator to set up. When hard, cut into pieces with a large sharp knife.
• Store at cool room temperature, or in the fridge.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

notes:

•  With the darker base of regular chocolate I find that the lighter colors, plus white, work particularly well.  There are no hard and fast rules, though, so use the colors that appeal to you.
• To make the Robin’s Egg Blue that I used, mix equal parts white and blue candy melts, and add a few green disks.  Melt and stir, and then add more white or green to get the shade you like.  You can remelt the candy over and over again if you are doing multiple projects.

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