Name a better combo than cranberry and orange. I’ll wait…There isn’t one, especially in the winter. Add chocolate and matcha and the result is out of this world! Chocolate bark is a quick and easy treat to make for family desserts or for friendly gatherings. No one will be able to resist.
What is chocolate bark? Chocolate bark is a thin layer of chocolate with all kinds of mix-ins such as nuts, fresh and dried fruit, coconut, sprinkles, etc. The chocolate is then broken into uneven, jagged pieces that resemble tree bark. Pieces of bark can be served as snacks or sweet bites. The bark also makes a wonderful gift for any occasion.
Homemade chocolate bark is different than store-bought in that it doesn’t have all of the unnecessary oils. The recipe calls for real chocolate and toppings. No add-ins necessary!
You should also check out my yogurt bark. A frozen treat for the warmer months.
Breaking Down the Bark
- Cookie sheet
- Parchment paper
- 3 microwave safe bowls
- Rubber spatula
- Measuring spoons
- Measuring cups
- Butter knife or skewer
- 12 oz 70% dark chocolate chips
- 12 oz white chocolate chips
- 2 tsp matcha powder
- 2 tbsp dried cranberries
- 1/2 cup fresh cranberries – sliced
- Zest of 1 small orange
- 2 tbsp unsweetened coconut flakes
Place parchment paper flat on the cookie sheet. Weigh out 12 oz of dark chocolate chips into microwave safe bowl and heat in microwave in 30 second increments. Stir between each heat increment to ensure chocolate does not burn. Once melted, pour the dark chocolate onto parchment and spread evenly into a thin layer using rubber spatula. Place cookie sheet in refrigerator for 10 minutes to set layer.
Repeat weighing and melting process for white chocolate chips. Scoop out 1/2 of the melted white chocolate into a separate bowl and add matcha powder. Stir with spoon until combined and no matcha lumps. Pour plain white chocolate evenly over the dark chocolate layer (it’s okay if the two chocolates begin to combine.) Use a spoon to dollop the matcha mixture over the chocolates and use butter knife or skewer to blend and marble throughout. Place dried and fresh cranberries in the chocolate. Sprinkle the orange zest and coconut. Refrigerate for at least another 30-45 minutes to fully set before serving.
Bark can be stored in airtight container in a cool, dry setting at room temperature or kept in airtight container in fridge to avoid melting. Has a week or two long shelf life since only chocolate and toppings.Print