This is a step-by-step tutorial on How to Make Easy Chocolate Shards/Bark. A decorative way to adorn cakes and desserts.
These chocolate shards came about when I was coming up with the recipe for my Christmas Yule Log ( < click on the text for the recipe).
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.
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.
Which chocolate is best?
It depends on what you are using it for and what your preference is. Anything from milk to dark and white will work.
- 4 ounces dark, milk or white chocolate
- 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.