Chocolate Bark Candy Recipe

Chocolate bark candy is easy to make and so versatile too! You can add different kinds of nuts or other ingredients for your favorite fillings. I’m partial to coconut myself but my husband like cashews. You can even use the most unlikely of ingredients such as cornflakes and even hard Chinese noodles!

The ingredients list for bark candy is so simple:

3 cups Chocolate (you can use white, milk or dark)

2 cups filling - chopped nuts, rice krispies, pretzels or any of the fillings mentioned above - don’t be afraid to combine different ingredients for your filling either!

Directions:

Melt the chocolate over a double boiler or in the microwave. It’s easiest if you chop the chocolate into small pieces but make sure that they are even in size so that they will all melt at the same time. No matter which method of melting you use, you need to be sure to stir constantly and make sure no water gets into the chocolate!

Next, mix the chocolate and your filling then spread out in thin sheets on waxed paper.

Let the mixture cool and then break into uneven pieces of “bark”.

Chocolate Carmel Candy Recipe

What a perfect combination - chocolate and carmel candy! Yumm! And, what’s even better is that you can make this candy in your own home and it tastes delicious too. You can buy a little mold that has small candy bar shapes in it to make these candies in.

Here’s What You’ll Need:

10 oz Semi-Sweet Chocolate
2 Oz carmel candies (you can buy the kind that come in the bag at the store - 2 oz is about ½ cup)
1 tbsp cream
(can you believe that’s all you need!)

Here’s What You Do:

Temper The Chocolate

Chop the chocolate it up into small pieces and put about 2/3‘s of them in a double boiler. Using a rubber spatula to stir it, bring the chocolate to 115 degrees and remove from the heat. Add the rest of the chocolate and stir. Once the chocolate cools to 84, remove any of the remaining chocolate chunks. Put the chocolate back over the double boiler for about 10 seconds - remove and stir - repeat this until it is around 88 degrees.

Tempering your chocolate is a bit more work, but it will insure that you have shiny, smooth professional looking chocolate for your carmel candies.

Making The Carmel Candy

Now that you have your chocolate, pour some into the molds and swirl it around so it coats the top and sides. Refrigerate. This will make the shell for your carmel candy bars.

Unwrap your carmel pieces and put them in a microwave safe bowl with the cream and 1 tbsp water. Microwave for 1 minute at a time then take out and stir - repeat until they are melted and liquidy.

Take your molds out of the fridge and spoon carmel into each of the cavities. You can fill them almost all the way but not quite. You can also add some chopped nuts if you want.

Add a layer of chocolate (you might have to heat it up a bit if it is not pourable) to the seal off the cavities so that your carmel is entirely encased in chocolate!

Refrigerate the molds until the chocolate is set, then remove your carmel candy and enjoy!

How To Make Chocolate Cake

Along with making chocolates, learning how to make chocolate cake is an ideal skill because you can use the cake itself to add to the display of your chocolate goodies. How about squares of chocolate cake dipped in melted chocolate?

Making chocolate cake from scratch is not as hard as one might think and the taste is simply delicious! Here are the basics on making chocolate cake.

The Ingredients:
Dark Chocolate
Coffee Powder
Brown Sugar
Cocoa Powder
Flour
Water
Chopped Butter
Egg - Lightly Wisked

Here are the basic steps to take if you want to make chocolate cake:

1. Preheat the oven to 160 degrees Celsius.
2. Put a pan on the stove with the chocolate, butter, coffee, sugar and water. Melt on low heat stirring frequently. This should take a few minutes. Remove and let cool.
3. Transfer the ingredients from step 2 into a bowl. Sift in the cocoa powder and flour. Stir until well mixed.
4. Add the eggs.

Pour this into a greased cake pan and bake for 1 hour at least. You can test doneness by sticking a toothpick into the center of the cake. When it comes out clean the cake is done!

If you want to frost the cake you must let it cool first. Many a cake has been ruined by anxious bakers who attempted to frost it prematurely! Frost by putting a blob of frosting in the middle and work your way out with a flat knife.

There are many different recipes and variations on how to make chocolate cake. Above I have listed the basic ingredients but you will have to experiment with the amounts until you find the exact ratios that work best for you. Good Luck and Enjoy!

Divinity Candy

Divinity candy isn’t really chocolate at all, but I get a lot of requests for it so I thought I would include a recipe.

This is actually a meringue candy which can also be called divinity fudge.  While the main ingredients are sugar, egg whites, water and corn syrup you can actually add many things to your divinity including our favorite ingredient - chocolate!

The key to making divinity is to choose a day that is very dry - it’s really hard to make if there is any humidity in the air.  Also, it gets hard pretty fast so you must work quickly to get the batter  spread into the pan or dropped on to the wax paper.

Chocolate Divinity Candy Recipe

2 Egg Whites
2/3 cup corn syrup (liht)
2 ½ cups granulated sugar
½ cup water
½ tsp vanilla
1/3 cup cocoa
Just a smidge of salt

1.  Beat the egg whites and salt until the mixture forms stiff peaks.

2.  Combine sugar, water and corn syrup in a  medium sized saucepan.  Cook over medium heat stirring constantly until the sugar is totally dissolved.

3.  Cook this until it is 245 degrees (accuracy is important here so be sure to use a candy thermometer).  Remove from heat.

4.  Beat the syrup mixture (while still hot) into the egg whites.  Pour the syrup in a thin stream so you are adding it gradually while beating the combined mixture the entire time.

5.  Add the cocoa and beat until mixture becomes thick enough to hold a shape.

6.  Stir in the vanilla.

7.  Spread the mixture into a 9” square, lightly greased pan and chill for 1 hour.

Cut the divinity candy into squares and enjoy!