This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. These pretty curls are a decorative way to adorn cakes and desserts. Make them using, dark, semi-sweet, milk or white chocolate.

Irish Chocolate Cake on a wooden cake stand with serving plates and a spatula

These chocolate shards came about when I was coming up with the recipe for my Christmas Yule Log

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 method taught in cooking class, but rudimentary and I was looking for something more realistic and the shards add a dramatic 3-D effect. 

The Yule log on a wood plank dusted with powdered sugar to look like snow with a pine cone

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, very festive for Christmas.

A red and white decorated cake

Chocolate shards step by step

So, let’s get to the step-by-step for these Easy Chocolate Shards/Bark. There is a video tutorial floating around the page somewhere so you can see me in action.

A bowl of melted dark chocolate

I begin by melting the chocolate in the microwave. I place chocolate pieces  in a microwave-safe dish and microwave on high for 30 second increments, stirring in between until fully melted.

Spreading chocolate onto parchment paper

A piece of parchment paper is laid out flat. A puddle of chocolate is poured onto the edge closest to you. Spread the chocolate to a fine, even layer. The width of the chocolate will dictate how long the shards are.

Unrolling chocolate shards from parchment paper

Start rolling the paper over the 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). 

Slowly unroll the paper with the chocolate facing upwards toward you, the shards will start to break on their own.

You will notice the chocolate is now facing you . The reason is because the chocolate dried/set on the other side of the paper when was rolled onto it.

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.

Yield: 4 ounces

Easy Chocolate Shards/Bark

A cream colored frosted cake adorned with chocolate shards on a cake stand

Melted chocolate is rolled in parchment paper, rolled and set.

Prep Time 30 minutes
Total Time 30 minutes


  • 4 ounces (113 grams) dark, milk or white chocolate * see note


  1. Add the chocolate to a microwave-safe bowl in pieces. Microwave for 30 seconds and stir. Repeat until fully melted.
  2. 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.
  3. Take the edge of paper closest to you and roll over the chocolate, making sure that no chocolate is touching.
  4. Refrigerate for at least 30 minutes, then unroll.


I find that regular chocolate (not baking) works best

Nutrition Information



Serving Size


Amount 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.