Chocolate bark is simple enough to make. Melt some chocolate, spread it out, let it set up, break it apart. I like my chocolate bark to be a little more special. To have a certain je ne sais quoi. (I believe that's French for "somethin' somethin'.")
*this post is sponsored by Imperial Sugar
A. This chocolate bark is so, so pretty with its marbled top. It could be easily customized with any colors for any occasion. Right now, I'm elbow-deep in helping to plan a Great Gatsby-themed prom, so I'm picturing this marbled with gold. Anyhoo...change up the colors for Christmas, Halloween, you name it.
B. The bark has that special something. The bottom layer of dark chocolate contains toasted, sugared almonds. They're what make this bark addictive. You'll have one piece and come back for more. And more. And more.
For the dark and white chocolate layers, I like to use chocolate wafers. You could also use chocolate chips, candy wafers, or almond bark.
I used four springy colors of candy melts here to make this bark for Easter.
I'm sharing the recipe over at Imperial Sugar today. Be sure to grab the recipe and give your chocolate bark a certain je ne sais quoi. ;)
PS...that actually means "I don't know what"...and whatever that is, this bark has it.
Make it for Easter...or today!