Popping Candy Chocolate Bark
Fun. Fruity. Flavour explosion! My Popping Candy Chocolate Bark is easy to make, bright, and playful! Popping candy give you the tiny fizzy surprise your guests will giggle about! Perfect when you want to make something easy and memorable.
Ingredients
- 150-200 g (5-7 oz) White Chocolate roughly chopped chocolate or good quality chocolate chips
- 2 tbsp Sprinkles
- 2 packages (7g each) Popping candy I used pink/strawberry flavour
- 1 tbsp Freeze dried strawberries crushed
Instructions
- Start by lining a baking sheet with parchment paper. Set aside.
- In a microwave-safe bowl, add 3/4 of your white chocolate. Melt in the microwave in 15-30 second intervals, stirring well after each heating. Heat until chocolate is almost completely melted (with a few chocolate pieces remaining).
- Add remaining 1/4 cup of white chocolate to the already melted chocolate and stir until all chocolate has fully melted. If the white chocolate is still thick - return to the microwave for an additional 5-10 seconds, and stir as needed to melt. Chocolate should be shiny and liquid.
- Add popping candy to the melted chocolate and stir to combine.
- Pour melted chocolate onto parchment lined baking sheet and spread flat with spoon or spatula (note: thickness of chocolate layer is up to you however for ease of handling, I recommend ~1/4 inch thick)
- Top with sprinkles and small pieces of freeze dried strawberries.
- Place in the freezer or fridge to set quickly (~15 min in the freezer) or in a cool, dark, place to slowly set over 2-4 hours. You will know that the Popping Candy Chocolate Bark is ready when it is hard to the touch, not tacky, and at room temperature makes a crack sound when broken.
- Use your clean hands to break chocolate bark into pieces.
- Enjoy!
Video
Notes
Sofia’s Tips:
- This recipe is super customizable!! Use your favourite chocolate and add-ins.
- Chop or use high-quality white chocolate (not just candy coating) for a creamier, less waxy finish. If your chocolate seizes a bit, a tiny splash of neutral oil can smooth it.
- For even pieces, score the chocolate lightly with an offset spatula after it’s partly set and then chill — break along the lines.
- Mindful baking: With the bowl between your hands, take a full inhale/exhale, feel the warmth of the chocolate, and notice the consistency going from solid to liquid. Let the rhythm of stirring be your mini meditation — steady and kind.
Tried this recipe?Let us know how it was!