Spider web chocolate bark – a fast and easy Halloween treat that requires only two ingredients!
I don’t know about you, but I feel like I could stare at this picture all day.
Those swirls get me every time.
Can you believe that I’ve been thinking about this spider web chocolate bark since August.
If someone were to tell me that they’ve been thinking about a particular recipe for nearly three months I think that would make me like them more. Hopefully we agree on this.
While I often like to come up with spur of the moment recipes based on cravings and seasonality, I also like to keep a running list of recipes I plan on making in the future. Mostly keeping a list reminds me to make real life dinner food so that I don’t end up eating muffins for dinner everyday….as much as I would enjoy that.
Aside from the fact that it’s quality dark chocolate, I really like how clear their free from labeling is (no dairy, nuts, eggs, or wheat). I’ve spent way too much time standing in the middle of a grocery aisles trying to google on my phone whether or not a particular item is safe for coeliac’s. It’s nice when it’s written out plain as day on the front of the packaging and not in tiny print on the back. You know?
Also, they’re sustainable cocoa growers which I also really love!
Spider Web Chocolate Bark
This recipe is so easy it’s almost untrue. You only need two ingredients to make this – dark chocolate and white chocolate.
That being said I made a little video to go along with this just to show you how it’s done. The white chocolate spider web bits might look intimidating to pull off but it’s actually pretty simple.
So here you go: the only type of spider web that you actually want in and around your face!
Don’t forget to #asaucykitchen on instagram if you try these spider web chocolate bark! I love seeing what you make with! You can also post your pictures to our facebook page!
- 12 oz dark chocolate like Kinnerton, about 2 cups or 340 grams, chopped
- 1.5 oz white chocolate about 1/4 cup or 40 grams, chopped
- Chop the dark chocolate into chunks and melt in a double boiler or in the microwave, stirring until smooth. Repeat with the white chocolate.
- Once the white chocolate is melted pour it into a piping bag or ziplock bag.
- Line a baking sheet with parchment paper
- Pour the dark chocolate onto the parchment paper. Use the back of a spoon to spread it into an even layer about 1/4-inch thick.
- Snip off the end of the piping bag or ziplock bag. Carefully pipe the white chocolate into spirals across the top of the dark chocolate. You can make a couple of large spirals or several small ones. Leaves a few inches in between each spiral to make the webs.
- Starting at the center of each spiral moving out, drag a toothpick across the chocolate moving out to create a webbing effect. Repeat this process around the entire circle and then and the remaining spirals.
- Let the chocolate rest and harden completely on the parchment paper. Once the chocolate has set completely use your hands to break the bark the bark into irregularly shaped pieces.
- Serve immediately or store in an air-tight container in a cool place.