Rocky Mountain Chocolate Bark
Watch How to Make it Here
This recipe starts at 04:55
Gifting chocolate is always a good idea, but elevating your favourite chocolate with some delicious toppings is sure to impress even more! We topped ours with some homemade caramels shards, which add a lovely sweet, crunchy, smokiness to the chocolate, but any toppings will do: think dried fruits like dried cranberry or mango, or roasted nuts. Yumm!
Rocky Mountain Chocolate Bark
▸ ▹ Vegan, soy-free
Yield: 1 large bark Prep Time: 20 min Cook Time: 15 min Total Time: 35 min (excluding cooling time)
¼ cup (50 g) granulated sugar
¼ cup (20 g) banana chips, chopped
¼ cup (30 g) roasted hazelnuts, chopped
2 gingerbread cookies, chopped (sub any cookies of your choice)
2 tsp (10 mL) peanut butter (optional)
¼ tsp flaked sea salt
2½ cups (400 g) vegan dark chocolate, broken into pieces*
To make the caramel shards, line a baking tray with parchment paper, or place the parchment paper on another heatproof surface. To a dry, small heavy-bottomed pan**, add sugar and place on the stove over medium-high heat.
Do not stir the sugar, as this can cause crystallization. Once most of the sugar has dissolved and turns a light golden colour, stir with a rubber spatula to prevent burning, and then remove from the heat.
Pour the caramel onto the parchment-lined baking tray and be careful, as the caramel is very hot. Use the back of the rubber spatula to quickly level it out into a thin layer, and then let the caramel cool and harden completely. Once cooled, transfer to a chopping board and chop into small pieces. Keep the parchment-lined baking tray at the ready still for step #6 below.
Prepare and have at-the-ready your desired toppings: the chopped banana chips, chopped hazelnuts, chopped cookies, peanut butter, and salt.
Fill a medium saucepan halfway with water, and bring to a gentle boil. Place a large glass or ceramic heat-safe bowl on top of the pan. This is called a 'double boiler'. Break the chocolate into pieces with your hands and place it in the bowl. The heat from the bowl will melt the chocolate. Stir periodically to ensure the chocolate melts evenly.
Once melted, remove the bowl from the stove, and be careful as the bowl will be hot. Gently pour the melted chocolate onto the same parchment-lined baking tray used before. Use the back of your rubber spatula to spread the chocolate out into a thin layer, about ½ cm thick.
Then you can decorate it! Drizzle the peanut butter over the chocolate, and then sprinkle overtop the banana chips, hazelnuts, cookie crumbles, salt, and caramel shards. Using the back of a spoon, press down the pieces into the chocolate to secure them.
Place the chocolate bark in the refrigerator for at least 1 hour to harden. Once hard, let slightly soften at room temperature for a minute before cutting to avoid it snapping in other places. Cut into your desired shapes and sizes. Enjoy!
* Vegan dark chocolate often contains soy lecithin, so if you have a soy allergy, make sure to check the label before using.
** A heavy-bottomed pot or pan is thicker at the base, they can distribute the heat better than a thin pot or pan which means your dishes will be cooked more evenly. For any caramel, using a heavy-bottomed pan is essential, as using a lightweight pot or pan may result in burning the caramel.
Storage: the chocolate bark can be stored in an air-tight container in the fridge for up to 3 weeks. Avoid storing at room temperature, as the chocolate becomes cloudy.
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