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Dark-Chocolate Bark


Bark can be refrigerated in an airtight container up to one week.

  • Yield: Makes enough for two 15-inch cakes

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Fall 2004


  • 7 ounces best-quality semisweet chocolate, chopped


  1. Put chocolate in a small heatproof bowl set over a pan of simmering water, and stir until almost completely melted. Remove bowl from pan, and stir occasionally until chocolate registers 90 degrees on a candy thermometer. Pour onto a baking sheet, and spread evenly with an offset spatula.
  2. Refrigerate chocolate until firm, about 20 minutes. Rub a bench scraper back and forth across surface to make shavings and splinters that resemble bark.

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