Pink Swirl Chocolate Bark
This all NATURAL (no artificial dyes or sweeteners in this candy!!) PINK chocolate bark is a beautiful, delicious, dreamy candy concoction to share with your loved ones for a special, loving holiday treat! Our S.O.'s and girlfriends alike LOVED this recipe and we're sure you will too!
Serves: 1 pound of bark
- 10 ounces bittersweet chocolate chips (we suggest Vegan)
- 10 ounces white chocolate chips (we suggest Vegan)
- 2 tablespoons beet root powder or crystals
- 2 tablespoons beet root crystals, coconut shredds or finely chopped nuts to top (optional)
- If your beet root powder has any clumps, smooth it out using a mortar and pestle, or place it in a plastic bag and work out the clumps with your fingers.
- If you use the crystals you will want to "melt" them in hot water first. Add 1/2 tsp water to 1 tbsp crystals and mix until thoroughly melted. You likely will have to smash the crystals against the edge to help the melt process.
- Fill a saucepan with water and bring it to a simmer. Place the dark chocolate chips in a smaller saucepan or skillet, then hold it above but not touching the simmering water. Stir the chips with a spatula until they are fully melted and liquid.
- Line a baking sheet with parchment paper. Pour the chocolate onto the paper and smooth it into a large rectangle with the spatula.
- In another small saucepan or skillet, melt the white chocolate chips in the same way as the dark chocolate chips. When they are melted, add the beetroot powder 1 tablespoon at a time, stirring constantly. Return the pan to the simmering water and stir until the powder is fully combined and the now pink chocolate is very liquid and warmed fully through.
- If you are using crystals: very SLOWLY add in the beet juice to cooled chocolate and stir quicky. Add about 1/4 tsp at a time. If you add to much or add it too fast it will thicken the chocholate into an unusable paste.
- Immediately, use a spoon to drizzle the pink chocolate into lines on top of the dark chocolate rectangle (see the video). Use as much of the pink chocolate as you like (see the note above).
- To make the marbled swirl effect, use the spoon or toothpick to lightly draw diagonal lines one way on the chocolate rectangle, then reverse directions and draw the lines the other direction (see the video for more).
- You can top with optional beet root crystals or coconut shredds or finely chopped nuts.
- Place the tray in the freezer and freeze for 20 minutes until solid. Then break the chocolate into even pieces with your hands.
This recipe is kind of a pain to make. Try not to get frustrated if your bark isn't all that pretty the first time around... we had to try this at home several times before we could get the pattern right and to make sure the pink chocolate wasn't too clumpy or hard to swirl. It can definitely be a challenge, but know that it still tastes amazing no matter how it looks!