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Easy homemade chocolate bark | Kleenheat Kitchen

This chocolate bark recipe is so easy to make. It uses only four ingredients that can be substituted for whatever’s in your pantry – the perfect weekend treat or last-minute gift! 

Preparation and cook time: 20 mins plus 15 mins to cool | Shards: 15-25


  • 300g of good quality white, milk or dark chocolate, roughly chopped
  • 1 pomegranate, quartered and deseeded
  • ¼ cup rose petals
  • ½ cup pistachios, roughly chopped


  1. Melt chocolate by creating a double boiler. Place chocolate in a heatproof bowl over a pan of simmering water (bowl should not touch the water).
  2. Place chocolate into the bowl and stir until melted and smooth.
  3. On a baking tray with parchment paper, spread melted chocolate so it’s about 3cm thick.
  4. Work quickly and drop toppings onto wet chocolate.
  5. If you’re in a hurry, place the tray in the refrigerator to harden for about 15 minutes. If you’re not, let the chocolate cool at room temperature for two to four hours, until completely set.
  6. Remove baking paper and cut or break chocolate bark into rough shards.
  7. Store in an airtight container

If you’re gifting the chocolate bark

  • Wrap the chocolate bark in cellophane bags, a small box or in a bit of cloth using natural twine with a sprig of fresh leaves (e.g. rosemary, eucalyptus for a nice touch)
  • Add a personal note to the recipient and be sure to include the ingredients you’ve used (e.g. dairy, soy or nuts). Be creative, have fun, and you’re ready to spread the cheer!

Chocolate bark variations

For colour, texture or even dietary needs, choose from any of the following and chop or crush them if they’re large. The options are limitless:

  • Nuts: almonds, pecans, walnuts hazelnuts, pistachios, macadamias, cashews or peanuts
  • Dried fruit: dried goji berries,  apricots, candied ginger
  • Candied citrus
  • Coconut: dried unsweetened coconut flakes or shredded coconut
  • Pretzels
  • Sea salt
  • Ruby or dark chocolate: Use ruby or dark chocolate and melt it in a double boiler. Drizzle a small amount of one melted chocolate over the other, and swirl it gently with a toothpick to create contrasting patterns.
  • Make it nut-free: Use pepitas or sunflower seeds instead of nuts.
  • Make it vegan/dairy free: Use vegan/dairy-free chocolate

Let us know how this chocolate bark turns out for you in the comments.

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6 Responses to “Easy homemade chocolate bark | Kleenheat Kitchen

  1. December 17, 2020 at 3:57 pm
    Peter said:

    In your chocolate bark recipe you talk about pouring to a depth of “about an inch”.

    What”s an “inch”?

    • Kleenheat logo
      January 18, 2021 at 5:28 pm
      Eva said:

      Thanks Peter, I’ve just replaced it with ‘cm’.

  2. December 17, 2020 at 4:03 pm
    Ric Turen said:

    Inch thick ? That”s too thick for chocolate bark ! Look at your photos, that”s how it should be. About
    3cm, trust me , I used to be a Chocolatier at Chokeby Road !

    • Kleenheat logo
      January 18, 2021 at 5:28 pm
      Eva said:

      Thanks Ric, I’ve just adjusted it.

  3. December 17, 2020 at 7:35 pm
    Pamela said:

    I love this recipe. So easy and stunningly beautiful!
    Thank you!

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