Unicorn Chocolate Bark

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I’ve been waiting for a special occasion to use the dark chocolate that my friend Susan gave me.

This challengepaired with the fact that it is one of my favorite little girl's birthdaysgave me the perfect reason!

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Because I have a high-quality dark chocolate and because this is for a 12-year-old, I decided to pair it with Merckens Candy Kote.

It’s a white chocolate-like candy that is super easy to use, comes in a variety of colors, AND won’t break the bank! 

At first I thought I would just use white and pink, but it didn’t feel quite colorful enough, so I added light green Candy Kote as welland also Fancy Sprinkles.

Yes, that’s their nameFancy Sprinkles. I love this brand!

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So, can I be honest with you?

I think to melt chocolate is a total pain. I usually try to skip a couple of steps or rush the process and end up with gritty, seized, chocolate.

Chocolate is temperamental and doesn’t like to be heated over 145°F. You can use a double boiler and make sure the chocolate doesn’t get too hot. You can warm your oven and place the chocolate near the heat to gently melt it.

Both of these methods are very effective...

I didn’t do either.

I used the microwave. 

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With the microwave set to Defrost, I placed the chocolate in a glass bowl and heated it for 30 seconds.

I removed the chocolate, stirred and repeatedtaking it out of the microwave and stirring every 30 seconds until the chocolate was melted. 

I lined a cookie sheet with wax paper, poured the chocolate onto the wax paper, and used a spatula to smooth the chocolate to the edges of the pan.

I placed the cookie sheet in the freezer and waited for the chocolate to set up.

I melted the pink Candy Kote and drizzled it on to the set-up chocolate.

Using a spatula, I smoothed it out and added some sprinkles to create an overall pastel bar. It looked really messy at first and I was a bit discouraged.

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However, I melted the green Candy Kote and the remaining white and pink, and added the melted candy to a zippered food storage bag.

I cut the tips off the bags and drizzled the melted candy back and forth over the bar...

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I added more sprinkles...

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And some gold Disco Dust for extra sparkle...

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And placed the whole thing back in the freezer until it was firm.

I broke my giant candy bar into smaller pieces about four inches long and two inches wide.

I should have worn gloves because the heat from my hands melted the chocolate a bit and was a tad messy. However, when you placed it all together you really couldn't tell. 

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If I were serving these at a party, I would place the bark in a cardboard french fry container.

Your local craft store likely has an abundance of fun food containersyou just have to look. 

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But because this was a present, I wanted to wrap the chocolate.

So I took two to three pieces at a time and wrapped them in wax paper.

This made them prettier and kept them fresh and neat.

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I added them to a box, decorated the box, and added a bow. And in under 30 minutes I made a personalized birthday gift for a very special young lady!

You might have noticed the “under 30 minutes” line above, and now you're thinking wasn't this a 20-minute challenge?!

Well...I failed the challenge.

This recipe took me 29 minutes. Most of the time was spent with the bark setting up in the freezer, and you don’t want to rush that step.

So while technically I failed, I think it’s safe to say that this recipe is still a quick and delicious one. It just takes a tad more time...

 

Unicorn Chocolate Bark

Ingredients:

  • 1 pound dark chocolate wafers or chips
  • 1 cup pink Candy Kote
  • 1 cup white Candy Kote
  • ½ cup light green Candy Kote
  • 2 ounces sprinkles
  • 3 to 4 pinches gold disco dust

Directions:

  1. Line a cookie sheet with wax paper, then set it aside. Add the dark chocolate to a glass bowl and microwave it on the defrost setting for 30 seconds. Stir and repeat until the chocolate is melted and smooth—checking every 30 seconds.
  2. Pour the melted chocolate onto the prepared cookie sheet and evenly smooth it to the edges using a rubber spatula. Place it in the freezer until it is completely cooled and set up—about 7 to 10 minutes.
  3. Meanwhile, melt the Candy Kote colors separately in bowls in the microwave on the defrost setting, stirring and checking every 30 seconds, as in Step 1. Once melted, place each color into zippered storage bags.
  4. Cut off the tip of the storage bag containing the pink Candy Kote and drizzle the Candy Kote all over the dark chocolate, then sprinkle with sprinkles. Repeat the process with the white Candy Kote and the sprinkles. Finish with the green Candy Kote and the remaining sprinkles, then dust with the Disco Dust.
  5. Lift and tap the cookie sheet on the countertop to help the Candy Kote settle and the sprinkles firmly stick.
  6. Place the cookie sheet back in the freezer until the mixture is completely chilled and firm—about 10 to 12 minutes. Wearing gloves, break the large chocolate bark into 3- to 4-inch pieces (they don’t have to be uniform; the more rustic, the better).
  7. Serve immediately or store wrapped in wax paper in an airtight container in a cool place.
: @bluebirdandblackberries

: @bluebirdandblackberries

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