• Lauren Humphreys

Tiger Chocolate Bark


Yesterday was an amazing day! I went for an early morning long run with a very dear friend. Due to the Coronavirus pandemic, her half marathon was cancelled. Though these missed opportunities are unfortunate, it is wise of race organizers to cancel or postpone races to protect everyone involved. To make up for it, we ran a sub-2 hour half marathon together and finished with a total 14.4 miles. Running with a friend is among one my all-time favorite things to do! It makes the miles pass so quickly, and running conversations are always good for the soul.


During this time of social distancing, I am feeling extra motivated to use items in my pantry and also have some fun. Sometimes inspiration comes from unexpected places. My idea to make tiger bark, as I like to call it, was inspired by Mitchy’s tiger pajamas!

The best part of this recipe is that you really only need two ingredients – chocolate and white chocolate! However, I’m all about improving texture and flavor. I added chopped almonds to add some extra crunch! Other great ideas for add-ins include the following (or multiple):


• Chopped Macadamia Nuts, Peanuts, or Walnuts

• Crushed Potato Chips

• Dried Cranberries or Cherries

• Orange Zest

• Toasted Coconut Flakes

• Sprinkle of coarse sea salt


Instead of white chocolate, you may also substitute white baking chips or white almond bark. If you want to really change the flavor or color, you may also use peanut butter chips, butterscotch chips, or other colored candy melts. Chocolate bark is an excellent vessel to really showcase your creativity.

For this recipe, I only added the chopped almonds to the chocolate to showcase the tiger striped appearance on top. You may also add a sprinkling of almonds them to the top if you’d like. I often do if making a non-swirled chocolate bark, like in this birthday chocolate bark recipe here. Despite the short ingredient list, there are some important techniques you must follow. Do NOT use too much white chocolate or over-swirl the pattern. In the past, I learned this the hard way and ended up with a really ugly mess. As a Type A person, I struggle when things do not go perfectly. Fortunately, it still tasted delicious, and I learned from past mistakes!


Here are a couple videos showing exactly how to achieve the tiger stripes! Thank you to Rob for filming (and to Mitchy for napping)!


How to Drizzle:


How to Swirl:


With that, I hope you are staying well both in health and in spirits. I am very excited to share with you one of the prettiest and tastiest treats you can make with very simple ingredients. Please look below for the recipe, photos, and other detailed instructions.



Tiger Bark


1 12-oz package of semi-sweet chocolate chips

½ package (2 oz) white chocolate baking bar, chopped*

½ cup chopped or sliced almonds


Line a rimmed baking sheet with parchment paper.


In a microwavable bowl or glass measuring cup, melt the semi-sweet chocolate in 20-second heating intervals. Stir after each heating period. You may also use a double boiler if you prefer. The most important thing is to only heat until melted. Overheating the chocolate will cause it to seize, resulting in dry crumbles. Once the chocolate melted and smooth, stir in the chopped almonds. Set aside.


In a separate bowl or glass measuring cup, melt the chopped white chocolate using the same process outlined above.


Once the semi-sweet and white chocolate is melted, work quickly with the remaining steps to prevent the chocolate from setting up. Pour the semi-sweet chocolate mixture onto the parchment lined tray and spread so it is about ¼ inch thick.


Add the white chocolate to a piping bag and cut off a small tip. Carefully pipe smooth, horizontal lines of white chocolate across the semi-sweet chocolate. Use a chop stick or small spatula to carefully drag vertical lines in opposite directions to achieve a “tiger” stripe appearance. Do not over-swirl or the chocolate will blend and you will lose the striped effect.

Allow to cool at room temperature or place in the freezer for 10 minutes to harden. Once completely set, break or cut into pieces! Enjoy and share with friends!


*Note: I used ½ of a 4 oz Baker’s White Chocolate Baking Bar. You may also substitute the white chocolate with ¼ cup white baking chips or 1 2-oz white almond bark square.


Start with Semi-Sweet Chocolate, White Chocolate (chop it), and Almonds (chop them):


Melt the chocolate:

Stir the chopped almonds in the semi-sweet chocolate:

Spread to 1/4 inch thickness

Drizzle with white chocolate (see video above):

Use chopsticks to drag in an alternating pattern (see video above):

Let harden:

Cut or break, and enjoy!




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