chocolate bark

Set a charcuterie spread of Valentine’s chocolate bark! Here are 3 recipes to make

These chocolate bark flavors appeal to all tastes!

Calling all candy lovers – this Valentine’s charcuterie is a chocolate lovers dream!

Kelsey Watson shares three easy chocolate bark recipes to try.

For more recipes from Kelsey, connect with her on Instagram at @KWChocolates and


Chocolate Tips

The way to get nice chocolate bark is to use tempered chocolate. A good chocolate with high amounts of cocoa butter is great but you can also temper pound plus bars from Trader Joe’s for a less expensive but impressive bark.

Let your chocolate sit for a bit after pouring but before adding your inclusions. This will allow the chocolate to set a bit and keep your inclusions from sinking into the chocolate and not being visible.

Don’t refrigerate your chocolate after pouring! It’s best to let it sit at room temperature or slightly cooler (55-60 degrees) while it crystallizes. If you refrigerate it right away it will crystallize too fast and ruin your temper on the chocolate.

Always melt more chocolate than you need. Chocolates can be made with almost no waste! Pour unused chocolate onto a parchment paper and let it cook. Break into pieces and store in an airtight container or Ziplock bag until you want to melt it down and use it again. If it’s just the chocolate with no inclusions you can remelt and tempered your chocolate over and over again.


Dark Almond Bark


  • 300 g Dark Chocolate melted and tempered
  • 40 g roasted almonds chopped to desired size
  • 30 g dried pineapple bits
  • Sea salt flakes


  1. Arrange 1/2 almonds on a parchment sheet.
  2. Pour dark chocolate over the almonds and let sit about 30 seconds.
  3. Sprinkle additional almonds, pineapple bits and salt over the chocolate and let cool completely.
  4. Break slab into pieces.


Valentine’s White Bark


  • 300 g white chocolate melted and tempered
  • 50 g cinnamon hearts
  • 20 g chocolate pop rocks or chocolate chunks


  1. Pour chocolate onto parchment sheet taking care to not make it too thick (about 1/4 in thick).
  2. Let sit for 30 seconds to 1 minute and then sprinkle on hearts and pop rocks.
  3. Let cool completely before breaking into pieces.


Strawberry Bark


  • 300 g strawberry inspiration chocolate
  • 40 g chopped pistachios
  • 20 g freeze dried strawberries
  • 20 g roasted pumpkin seeds
  • 20 grams cocoa nibs


  1. Spread half of freeze-dried strawberries on parchment sheet. Pour chocolate over the strawberries.
  2. Let sit 30 seconds to 1 minute and then sprinkle with pistachios, pumpkin seeds and cocoa nibs. Crush strawberries and sprinkle over chocolate.
  3. Let cool completely before breaking into pieces.

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