2 ounceswhite chocolateuse chips or cut bar into chunks
8 ouncesdark or semi-sweet chocolateuse chips or cut bar into chunks
Instructions
Line a 10x15" rimmed baking sheet with parchment paper or a silicone mat. Place a piping bag or sandwich bag in a tall glass, with the sides draping over the glass, to use for the white chocolate. If you plan to add toppings to the chocolate bark, have those prepared to go as well.
Place the white chocolate and dark chocolate into 2 separate heat-safe bowls. Microwave them each in 30-second intervals, stirring between each interval, until the chocolate is melted and smooth.
Pour the dark/semi-sweet chocolate onto a silicone mat or piece of parchment paper and spread the chocolate out in a thin layer, about ¼-inch thick, using the back of an offset spatula.
Stir the white chocolate again to warm through and then transfer it to the prepared piping/pastry bag or sandwich bag. Cut off a small tip and pipe swirls or circles randomly over the chocolate.
Gently drag a toothpick or butter knife, through the white chocolate to create what looks like spider webs or a marbled effect.
Allow the bark to fully harden at room temperature for 1-2 hours. Speed up the process by placing the bark in the refrigerator for 15-30 minutes to quickly harden.
Break the bark into small pieces and store it in an airtight container in a cool, dark spot for up to 2 weeks.
Notes
Chocolate: You can use any QUALITY chocolate chips, melting chocolate wafers, or chocolate bars chopped into small pieces you like. I do NOT recommend almond bark for this recipe. While it melts beautifully, it is not as flavorful or rich as regular chocolate. White Chocolate: For white chocolate, be sure to use white chocolate with actual cocoa butter for the best consistency and flavor. I recommend using Guittard White Baking Chips or Ghiradelli White Chocolate Baking Bar, chopped into small pieces when making chocolate bark.