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I’m a big fan of holiday-themed chocolate barks (see also: this Lucky Charms bark for Saint Patrick’s Day, or my patriotic berry bark for the 4th of July!) While planning my recipes for February, I realized that I’d never created a Valentine’s Day bark. So, I decided to change that. This sweet, easy-to-make conversation heart bark features creamy white chocolate, candy hearts, pink and white sprinkles, and a swirl of pink chocolate for a festive touch.
What Inspired This Valentine’s Day Bark?
I’d planned for this recipe to feature Brach’s conversation hearts (the most classic of all of the Valentine’s Day sweets, save perhaps for chocolate-covered cherries!) Unfortunately, I couldn’t find them anywhere in London.
In fact, while Easter candy already packs the shelves in most London supermarkets (mine started putting out the Easter stuff the day after Christmas!) I couldn’t find much in the way of Valentine’s Day candy at all, aside from a few things at Marks & Spencer.
In the end I had to improvise a bit, but I think the resulting Valentine bark is super sweet, and of course, perfectly pink!
White Chocolate Bark: A ‘Sweet’ Treat for Valentine’s Day
This simple pink chocolate bark comes together in a matter of minutes, with no cooking required. Just melt and tint the chocolate, spread it on a silicone mat, swirl, decorate, break apart, and enjoy! It’s so simple, even children can get in on the action.
I prefer to melt my chocolate over a bain marie or double boiler, but you can even skip this step and use the microwave instead. Just melt the chocolate in short bursts and stir it frequently. And whichever method you choose, be careful not to overheat the chocolate; white chocolate burns very easily.
Valentine’s Day Bark Tips & Tricks
This recipe requires very little in the way of special tools. However, you’ll want to have a silicone baking mat on hand (I prefer silicone to parchment in this instance, because parchment can create wrinkles or ridges in the chocolate) and a chopstick or skewer to create the marble effect. You’ll also need pink gel food coloring or pink candy melts—see my notes below.
Valentine Candy Bark Toppings
For this Valentine bark, I used pink and red gummy hearts, along with Swizzels love hearts. They’re fairly similar to conversation hearts, but round (rather than heart-shaped) and instead of a bag they come in a paper tube, like Necco Wafers. If you’re in the US, you can use Brach’s conversation hearts instead—they’ll both work equally well.
To finish, I added pink and white nonpareils and Valentine’s Day sprinkles. I finished my Valentine candy bark with a dusting of edible glitter, mostly because I think everything benefits from a touch of sparkle!
Feel free to be creative with your toppings. Add bits of freeze-dried strawberry or raspberry, cinnamon red hots, Swedish Fish hearts, Valentine M&Ms, Sour Pucker Lips, heart-shaped or red lip sprinkles, Valentine’s Day Nerds, or any other festive candies you can find.
Tinting the White Chocolate
When adding color to white chocolate, I usually recommend an oil based food coloring for best results. However, I did use gel food coloring (Chefmaster‘s Bakers Rose, though you could opt for Neon Brite Pink if you want a more vibrant pop of color) for this particular recipe. Because you’re swirling the pink and white chocolates together anyway, any small white marks or lines (which can sometimes happen when adding gel color to chocolate—oil and water don’t mix!) are hidden in the marble pattern.
If you don’t have gel food coloring on hand or want to keep things as simple as possible, you can also use pink candy melts in lieu of the gel-tinted white chocolate.
Packaging Pink Chocolate Bark
This white chocolate bark is fairly allergy-friendly, including being nut-free (just check the packaging on your toppings) so it would make a fun little gift for co-workers, or a nice school classroom treat.
Package your Valentine’s Day bark in heart-print cello bags, Valentine treat boxes, or glass containers.
Other Valentine’s Day recipes you might enjoy:
Heart-Shaped Strawberry Marshmallows
Raspberry Truffles
Strawberry Peppermint Patties
Chocolate Covered Cherries
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
White Chocolate Valentine’s Day Bark
- Total Time: 30 minutes
- Yield: 350 grams (about 3 1/2 cups) chocolate bark 1x
Description
White chocolate bark with a Valentine’s Day twist! Candy hearts, Valentine’s Day sprinkles, and a swirl of pink chocolate create a sweet, easy-to-make V-Day treat.
Ingredients
300 grams chopped white chocolate, or callets (about 2 cups)
Candy conversation hearts, or Swizzels love hearts
Red and pink gummy hearts
Valentine’s Day sprinkles
Pink gel food coloring
Edible glitter
Instructions
Line a quarter sheet tray with a silicone baking mat.
Add chopped white chocolate to a bain marie or double boiler.
Melt over low heat, stirring gently, until completely melted.
Remove from heat.
Transfer 3-4 tablespoons of the melted chocolate to a separate bowl. Add the pink gel food coloring.
With a rubber spatula or small stepped palette knife, spread the melted white chocolate onto the prepared tray, forming a rectangle approximately 7 x 8 inches in size. (Do not attempt to cover the entire tray, or your chocolate will be too thin.)
Drizzle with the pink chocolate.
Use a knife, chopstick, or skewer to create a marble pattern.
Add conversation hearts, sprinkles, and other toppings as desired.
Dust with edible glitter.
Allow the tray sit at room temperature until the chocolate has completely set. (Depending on the temperature in your kitchen, this may take a few hours.) I don’t recommend refrigerating the chocolate unless absolutely necessary.
Once the chocolate has set, peel the slab away from the silicone mat. Transfer to a large cutting board.
Use a sharp chef’s knife or your hands to cut/break the slab into smaller pieces.
Store white chocolate bark in an airtight container or ziploc bag for up to three weeks.
- Category: Chocolate
- Method: No Bake
- Cuisine: Sweets
What a yummy treat!