I can’t believe how we are already in the holiday season for 2019! It feels like yesterday that we entered a new year. There are so many holiday ideas trending on social media for holiday parties, school functions, and more. I’ve partnered up with Chocoley to do a tutorial on a fun and festive chocolate bark. The festive shaped chocolates are perfect for an easy and fun dessert for a holiday party, Christmas dinner, or a Santa activity for kids on Christmas Eve!
Festive Chocolate Shapes
For my festive chocolate bark, I settled on a candy cane, Christmas tree, snowflakes, gingerbread man, and mitten. The options are endless as long you find a cookie cutter for the shape you are thinking of! I selected milk and white chocolate to use because these are my favorite chocolates. Dark chocolate definitely can be used as well!
- Bada Bing Bada Boom Candy & Molding Gourmet Compound Milk Chocolate
Optional: Bada Bing Bada Boom Candy & Molding Gourmet Compound Dark Chocolate
Bada Bing Bada Boom chocolate is Peanut Free, Tree Nut Free, Egg Free and Gluten Free, making it safe for most food allergies. It is a one of a kind gourmet compound chocolate that doesn’t require tempering, is easy to use, and tastes amazing.
- An assortment of cookie cutters
- A variety of sprinkles (I used Fancy Sprinkles for this project.)
How to Do White Chocolate Festive Bark
Before we begin this project, have everything such as chocolates and sprinkles ready in small bowls, so you can easily grab them.
- I used approximately 1 cup of chocolate for the 4 white chocolate bark shapes. It all depends on how many shapes you are going to do. Melt your choice of chocolate in 30-second intervals. Stir after 30 seconds and heat again. Stop once it is all melted with no bits of chocolate.
- Pour the chocolate on a cookie sheet lined with wax paper and spread it around with a spatula. Shake the cookie sheet a little bit to get the chocolate to even out.
3. Put the cookie cutters and press gently on the cookie sheet.
4. Have your sprinkles ready before starting this project because the chocolate will harden quickly and you want the sprinkles to stick to chocolate firmly. Quickly put sprinkles in each cookie cutter.
5. Allow the chocolate to harden for 5 – 10 minutes.
6. Gently snap off the edges of the chocolate. Use a sharp knife or an Exacto knife to cut the chocolate along the cookie cutter if needed.
How to Do Milk Chocolate Festive Bark
I used the same method above for the milk chocolate shapes. I used a half cup of chocolate because I was only doing 2 shapes. Adjust accordingly to the number of shapes you are doing.
There was a point when the mitten snapped off when I handled it. I was able to glue it back with melted chocolate. I would suggest for you to make sure the chocolate is thick enough when spreading the chocolate so they won’t break.
Here is an additional troubleshooting guide on their website.
White Chocolate Christmas Tree
Chocolate Gingerbread Man
White Chocolate Candy Cane
White Chocolate Snowflake Barks
It was fun doing these chocolate barks! They have such a satisfying crunch when eaten with sprinkles.
Why should you use Chocoley? They have some finest chocolates that taste great and don’t contain hydrogenated oils. They all are made with rich and pure ingredients. I have used their products for chocolate ganache for my cakes and macarons. Click here of the cake cones I made earlier this year with their chocolates. There are a lot of options when using their products! Read more on their website and check out the rest of their products.
Please let me know if you have any questions in the comments! I hope you will try them and definitely tag my Instagram, so I can share them!
Chocoley sent me a few products to try out in exchange for a blog post. All of the opinions are 100% my own. I only work with brands that I will use in my own baking goods.