Learn how to make Chocolate Shards (Chocolate Bark) and create a decorative chocolate garnish for all your cakes and bakes. There is no need to temper the chocolate either.
I first learned how to make chocolate shards while doing a Leiths Cookery School online course 'Introduction to Patisserie'. I've been making and decorating many of my cakes with these decorative chocolate pieces ever since.
Chocolate Shards work well on all kinds of cakes such as this Cherry Black Forest Cake. If you need to hide imperfections on any cake or bake, such as a sunken middle, or edges that are a little too golden or over baked, decorate the sides or top with chocolate shards turning it into something special. No one will ever know.
Ingredients and Equipment
- Chocolate - For this recipe I used 250grams. Use a good quality chocoloate with a high cocoa content. Not all chocolate is created equel and some do not melt very well. Wherever possible I use Callebeau chocolate.
- Baking parchment - You will need a large enough sheet to spread the chocolate out and roll up until the chocolater sets.
- Paper clips - You will need these to secure the ends of the paper
- Spatula - This makes it easier to spread the chocolate out onto the baking parchment.
- Bainmarie - You can easily make a bain marie by using a heatproof bowl over a pan of simmering water.
How to Make Chocolate Bark for Cakes
Start by melting the chocolate. Have ready a large sheet of baking parchment laid out on the countertop. Melt the chocolate, for this recipe I am using 250g, in a heatproof bowl over a pan of simmering water, or Bain Marie. Take the bowl off the heat and spread the chocolate thickly over the sheet of baking parchment to about 2 – 3 mm thick.
Before the chocolate begins to set, carefully roll up the paper and chocolate, securing the ends with large paper clips. Transfer to a baking tray or baking sheet and place in the fridge to set. This should only take a couple of mins but you can leave the chocolate in the fridge until needed.
How to Make Shards of Chocolate.
When set and ready to use, remove the roll of chocolate from the fridge and start to unroll the paper. The chocolate shards will start to break off as you unroll.
There is enough chocolate decoration in this recipe to cover the sides of a three-layered 19cm cake such as this Cherry Black Forest Cake. With some leftover for a small cake or cupcakes.
Storing Chocolate Bark and other Tips
- Any unused chocolate bark can be kept in an airtight container in the fridge for a couple of week, until you need to decorate another cake.
- Scatter a few shards over ice cream or fresh fruit.
- If you need any melted chocolate for something else, simply melted again in a Bain Marie.
How to Make Chocolate Shards (Chocolate Bark)
Equipment
- Baking Parchment
- Bain Marie
- Spatular
INGREDIENTS
- 250 grams Dark or Milk Chocolate
Instructions
- Have ready a large sheet of baking parchment laid out on the countertop. Melt the chocolate in a heatproof bowl over a pan of simmering water, or Bain Marie. Take the bowl off the heat and spread the chocolate thickly over the sheet of baking parchment to about 2–3 mm thick.
- Before the chocolate begins to set, carefully roll up the paper and chocolate, securing the ends with large paper clips. Transfer to a baking tray or baking sheet and place in the fridge to set. This should only take a couple of mins but you can leave the chocolate in the fridge until needed.
- When set and ready to use, remove from the fridge and start to unroll the paper. The chocolate shards will start to break off as you unroll.
- There is enough chocolate decoration in this recipe to cover the sides of a three-layered 19cm cake such as this Cherry Black Forest Cake. With some leftover for a small cake or cupcakes.
Notes
- Any unused chocolate bark can be kept in an airtight container in the fridge for a couple of weeks until you need to decorate another cake.
- Scatter a few shards over ice cream or fresh fruit.
- If you need any melted chocolate for something else, simply melted again in a Bain Marie.
Paula jones
Whoops meant to give this a top rating
Lynn
Many thanks.Thanks kind of you. I’ve deleted your other comment to reflect this.