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.

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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