Easy Chocolate Shards/Bark
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.
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.
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.
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.
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.
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.
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.
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.
28 Comments on “Easy Chocolate Shards/Bark”
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?
Hi, does the chocolate need to be tempered?
It does not.
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.
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 🙂