Easy Chocolate Shards/Bark – Culinary Ginger

Making Easy Chocolate Shards/Bark is simpler than it sounds — all you need is melted chocolate! Use milk, dark, or white chocolate (or swirl all three), spread it onto parchment paper, roll it up, chill until firm, and snap into gorgeous, jagged pieces perfect for topping cakes, cupcakes, or holiday treats.

Ingredients

• Chocolate (milk or dark)
• Parchment or wax paper

How to use chocolate shards

I first created these shards when I was developing my Irish Chocolate Cake with Baileys Buttercream Frosting and my Christmas Yule Log (all pictured above). I’ve since used them to top my Sticky Toffee Pudding Trifle, and they add the perfect finishing touch every time.

In the past, to achieve the effect of chocolate bark on the log, I simply used a fork to draw lines in the chocolate covering the log. A simple and very rudimentary method taught in any cooking class, but I was looking for something more realistic and theses 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 (pictured below) very festive for Christmas!

Tempering Chocolate for Shard/Bark

Tempering isn’t required for this recipe, but you can do it if you like. Tempered chocolate has a glossy finish, but I prefer the matte look, so I don’t temper mine. It also breaks too cleanly when tempered, and I like those jagged edges that look more natural.

Keep this in mind if you choose to temper: it makes the chocolate easier to handle and prevents it from melting in your hand, while also stabilizing it and giving it that shiny, polished finish.

What is tempering chocolate?

Tempering is the slow heating of chocolate to the melted stage, then cooling it. This allows the fat molecules to crystallize evenly, resulting in a glossy finish. I prefer the shards with a matte finish, so whether you temper or not is up to you.

Here are my tips on tempering chocolate:

Different chocolate needs to be heated to different temperatures.

Dark Chocolate Tempering Temperature

113°F/45°C. Cool to 80°F/27°C, reheat to 89°F/32°C.

Milk Chocolate Tempering Temperature

113°F/45°C. Cool to 79°F/26°C, reheat to 84°F/29°C.

White Chocolate Tempering Temperature

104°F/40°C. Cool to 77°F/25°C, reheat to 82°F/28°C.

How to easily temper chocolate

There are three ways to temper chocolate: using a double boiler, direct heat in a pan, or in the microwave. The most reliable method is using a bain marie—a metal or glass bowl resting comfortably over a pan of simmering water.

Monitoring the temperature is the most important key. The chocolate should never go above 122°F/50°C, as it can seize or scorch.

Start with a heatproof bowl (metal or glass) placed over a small saucepan. Fill the pan with enough water so that it does not touch the bottom of the bowl.

Add two-thirds of the chocolate, cut into chunks, and bring the water to a gentle simmer—not a boil. Stir often. You want the chocolate to melt slowly. Monitor the temperature using a candy thermometer.

Once the chocolate reaches the proper temperature (see tempering chart above), remove the bowl from the heat and add the remaining chocolate. Stir until melted and the temperature has reduced (refer to the chart).

Return the bowl to the heat and warm the chocolate until it reaches its final temperature (see chart above). Your chocolate is now ready to use.

Chocolate shards step by step

So, let’s get to the step-by-step instructions for these Easy Chocolate Shards/Bark. There is a video tutorial in the recipe so you can see me in action as I make them.

After melting the chocolate, spread the chocolate onto a large piece of parchment paper or wax paper, thinly. The size will depend on how large you want the shards.

Roll the paper over the melted 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).

After the chocolate is set, unroll the paper (the chocolate will be stuck to the other side of the paper, this is normal). And break the shards in the sizes you need.

Stop untempered chocolate from melting

To prevent chocolate from melting after you’ve unrolled and created your shards (if you haven’t tempered it), keep the pieces refrigerated as you work. You can also dip your hands in cold water to keep them cool while handling the chocolate.

Which chocolate is best for shards?

I like to use regular eating chocolate, not baking chocolate. Eating chocolate melts smoothly and gives the best results. Avoid using chocolate chips — they’re formulated to hold their shape when baked, so they don’t melt as evenly and aren’t ideal for making shards.

Storing leftovers

Keep your chocolate shards in an airtight container to protect them from moisture and odors. Store them in a cool, dry place away from direct sunlight or heat. If your kitchen is warm, you can keep them in the refrigerator. Properly stored, they should stay perfect for up to 2 weeks.

If you’ve my Easy Chocolate Shards/Bark, please leave a rating in the recipe. You can also leave a comment or ask a question below.