Chocolate Bark Candy Recipes - Chocolate Chocolate and More! (2024)

FAQs

Will melted chocolate with coconut oil harden? ›

Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden. Have you ever noticed that, if the temperature outside is particularly warm, your coconut oil liquifies right in its jar? Then, if it's cold out, the coconut oil will solidify.

The next time you're dipping treats in chocolate, add a dollop of coconut oil to the melting chocolate. The more coconut oil you use, the more liquid and smooth the chocolate coating will be.

Tempered chocolate is wonderful to use when making homemade candy, such as truffles or peanut butter cups, or peppermint bark, because it maintains a nice smooth, shiny, and hard texture even at room temperature.

Fixing Seized Chocolate

This may seem counterintuitive, but the way to fix seized chocolate is to add 1 teaspoon of boiling water at a time, then mix vigorously until it becomes smooth once again. This is ideal when planning to use the chocolate for a drizzle or a sauce since the chocolate will be somewhat diluted.

Yes, coconut oil is a great thing to add to your melting chocolate if you want a smooth, more liquid consistency. It can also give it a luscious coconut flavour too.

Vegetable oil is a neutral-tasting oil you can use to thin chocolate for drizzling or chocolate candy or to use as dipping chocolate. Stir vegetable shortening into melted chocolate.

Some of the best substitutes for coconut oil include olive oil, avocado oil, and grapeseed oil. These oils are rich in healthy fats and can provide a similar texture and flavor to coconut oil.

I recommend Ghirardelli, Guittard, or Baker's brand bars of chocolate when making bark.

That's because your chocolate wasn't tempered. Tempered chocolate sets at room temperature and has a snap just like a chocolate bar you buy from the store.

Why isn't my chocolate bark hardening? ›

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

You could shred it and use it as a decorative cake or ice cream topping. Or maybe melt it and add some paraffin wax and dip strawberries or make buckeyes.

Melted chocolate is pretty easy to freeze, but it's best when it's done gradually. Chocolate candy can also be frozen to preserve it for longer. When you're ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.

Although you can't use the chocolate for its original purpose now, which was coating sweets with pure melted chocolate, you can use the seized chocolate to make brownies, chocolate sauce, mousse, or any dessert that calls for melting chocolate with some butter or a greater quantity of liquid.