Easy Chocolate Shards/Bark
This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. These are rustic, jagged curls of chocolate used in a decorative way to adorn cakes and desserts. Make them using, dark, semi-sweet, milk or white chocolate.
These chocolate shards came about when I was coming up with the recipe for my Irish Chocolate Cake with Baileys Buttercream Frosting (pictured above) and my Christmas Yule Log (pictured below).
In the past, to achieve the effect of bark on the log, I simply used a fork to draw lines in the chocolate covering the log. A simple and very rudimentary method taught in any cooking class, but I was looking for something more realistic and theses shards add a dramatic 3-D effect.
My friend Olivia from Liv for Cake, decorated her Black Forest Cake with dark chocolate shards and also made stunning red and white ones emulating candy canes for her White Chocolate Candy Cane Cake (pictured below) very festive for Christmas!
Tempering Chocolate for Shard/Bark
Though tempering is not required for this recipe, the choice to do so is up to you. Tempering creates a glossy finish but I prefer the matte look of the chocolate, so I do not temper. In addition, the chocolate breaks too cleanly when tempered and I want a more realistic jagged edge.
So, keep this in mind if you temper, which does makes the chocolate easier to handle (and prevents melting in your hand) but does stabilize the chocolate and help to make it glossy.
What is tempering chocolate?
Tempering is the slow heating of chocolate to the melted stage then cooling. This allows the fat molecules to crystallize evenly resulting in a a glossy finish.
Here are my tips on tempering chocolate:
Different chocolate needs to be heated to different temperatures.
Dark Chocolate Tempering Temperature
113°F/45°C. Cool to 80°F/27°C, reheat to 89°F/32°C.
Milk Chocolate Tempering Temperature
113°F/45°C. Cool to 79°F/26°C, reheat to 84°F/29°C.
White Chocolate Tempering Temperature
104°F/40°C. Cool to 77°F/25°C, reheat to 82°F/28°C.
How to easily temper chocolate
There are 3 ways you can temper chocolate, using a double boiler, direct heat in a pan or in a microwave. The best way is to use a Bain Marie (a metal or glass bowl sitting comfortably in a pan of water).
Monitoring the temperature is the most important key and should not go above 122°F/50°C or it can seize and scorch.
Start by using a heatproof bowl (metal or glass) over a small saucepan that fits comfortably in the pan. Fill the pan with enough water so it does not touch the bottom of the bowl.
Add 2/3 of the chocolate that has been cut into chunks, and bring the water in the pan to a light simmer, not boil. Stirring often. You want the chocolate to melt slowly. Monitor the temperature using a candy thermometer.
Once the chocolate has reached the proper temperature (see temperature guide above for different chocolate temperatures), remove the bowl from the heat and add the rest of the chocolate. Stir until melted and the temperature has reduced (refer to tempering chart above).
Return the bowl to the heat and heat until it reaches it final temperature (refer to tempering chart above. The chocolate is now ready to use.
Chocolate shards step by step
So, let’s get to the step-by-step instructions for these Easy Chocolate Shards/Bark. There is a video tutorial floating around the page so you can see me in action as I make them.
Spread the chocolate onto a large piece of parchment paper, thinly. The size will depend on how large you want the shards.
Roll the paper over the melted chocolate. Making sure that only paper touches the chocolate, no chocolate to chocolate or it will stick together and fail. Refrigerate for at least 30 minutes (it can be kept for 2 days this way).
After the chocolate is set, unroll the paper (the chocolate will be stuck to the other side of the paper, this is normal). And break the shards in the sizes you need.
Stop untempered chocolate from melting
To prevent the chocolate from melting after you have unrolled and created your shards (if you haven’t tempered it), keep them refrigerated as you work and dip your hands in cold water to keep them cold.
Which chocolate is best for shards?
I like to use a non-baking chocolate. Just a regular bar of chocolate you would eat as they melt the best. And not chocolate chips don’t melt as well as they are made to hold their shape.
Easy Chocolate Shards/Bark
Melted chocolate is rolled in parchment paper, rolled and set.
Ingredients
- 4 ounces (113 grams) dark, milk or white chocolate * see note
Instructions
- Add the chocolate to a microwave-safe bowl in pieces. Microwave for 30 seconds and stir. Repeat until fully melted.
- Lay a sheet of parchment paper on a flat surface. Spread a thin, even layer of chocolate over the paper. The shards will be as long as the chocolate spread is wide.
- Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching.
- Refrigerate for at least 30 minutes, then unroll.
Notes
I find that regular chocolate (not baking) works best
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 120Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 73mgCarbohydrates 12gNet Carbohydrates 0gFiber 0gSugar 6gSugar Alcohols 0gProtein 5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
36 Comments on “Easy Chocolate Shards/Bark”
I did everything in your instructions, but when I unrolled the paper, it kind of just crumbled. I used baking chocolate instead of a chocolate bar (that’s what I had), would that be why?
I do believe it may have been the baking chocolate. This is why I recommend chocolate you would eat.
My bark turned out beautifully, thank you so much for sharing this!
I love to hear this, thank you for letting me know.
I love this technique! I made mini ones and topped chocolate cupcakes with them.
I’d love to see them. Thank you for sharing.
I was so happy with how these turned out (I was nervous at first about my own ability). I used them to decorate the top of a chocolate cake. Thank you
I’m so glad it worked out for you, thank you for sharing.
The chocolate stuck to the parchment paper. Did not work well at all
I’m sorry this did not work out for you. It may have been the type of chocolate you used. Did you use baking chooclate or chocolate chips?
Thank you for the instructions on how to make chocolate shards. I was a little intimated but it worked out perfectly and I thrilled with my cake! Thanks!
I’m so happy my recipe worked out for you. Thank you for the feedback.
Hi
I tried making this
It keeps melting
What should I do please help
Can you be more specific? When are they melting?
Thanks for such a speedy reply.
While I’m lining it on the side of the cake.. it’s melting under my fingers.
Oh I see. What I recommend is, keeping your hands cold and touching the chocolate as little as possible. It’s more work, you could also keep putting the chocolate in the fridge or freezer to keep them really cold. I know this is difficult and maybe use tongs or something to handle them with. I hope this helps and the very best of luck.
The perfect and very pretty topping to a simple cheesecake. Thank you
You’re welcome
What kind of frosting do you find works best for the shards to stick to? I am making a tree stump and want to stick to the side.
Thank you!
Any frosting really that doesn’t dry and harden, cream cheese, butter frosting, chocolate ganache. You could also use melted chocolate as the ‘glue’ to stick the tree stump. Let me know if you have any more questions and I’d love to see your finished product when it’s done.
If i put the shards on top of my cakes, how long will its last? Lets say if i put it on to a glazed cake? Hope to see your reply 🙏🏻
Are you asking if they will they melt? They will not at room temperature (if it’s not too hot) they should last as long as the cake.
Is it possible to use a silicone mat instead of the parchment?
I have not tried this method with a silicone mat, but I don’t see why it should not work. Just make sure the mat does not try and unroll in the fridge.
What happens if you leave it in the fridge for more than two days? Just wondering as I’m trying to plan my prep work for a party
It should be fine rolled up in the refrigerator for a few days. You may want to wrap it in well in plastic wrap as chocolate can sometimes discolor a little and get a white look to it when refrigerated. I hope this helps.
Would like to see the shard making video again..Thanks
When you go back to the page (or refresh, the video will play again. Also at the end there is a countdown. If you click cancel, there is a replay button.
Hi Janette
Just love the bark shard recipe and instructions/video. They came out perfect, made some small and large, just perfect.
Thank you 😊
I’m so glad you like them. They are a lovely garnish for any dessert, thank you for the feedback.
Hi can this be done with foil
I haven’t tried it with foil, but I would say the results would not be the same. Foil doesn’t roll as easily as parchment paper and it may be difficult to unroll with the chocolate. I hope this helps.
I used foil to make a rough bark. Crinkled it up and put parchment on the bottom then spread out the chocolate. I did spray the foil just in case it would sick. Put the foil over the chocolate then roll it up. It came out so realistic. Loved it.
Thank you for sharing your tip, that is very helpful.
Hello! Love this tutorial with the exception of one thing. When you roll the parchment paper, the chocolate is concealed inward prior to refrigerating. When you are unrolling it in your video, the chocolate is outward. How is that possible? Not sure if you can understand what I am trying to say.
I completely understand what you are seeing. What happens is, the chocolate has now dried to the other side of the paper that is was spread on because the paper was rolled onto it. If you make it, you will see how this happens. I hope this helps 🙂