This charming Halloween bark, decorated with rows of white chocolate ghosts, is as delightful to make as it is to eat. A slab of rich dark chocolate topped with little white- chocolate figures creates a festive, eye-catching treat that’s perfect for parties, dessert trays, or homemade gifts.
To make the bark even more fun, add candy eyes and tiny mouths to each ghost. The contrast between the dark chocolate base and the white ghosts gives a playful, seasonal look that kids and adults will enjoy. Wrap pieces in cellophane with a ribbon for an easy, thoughtful Halloween gift.
Recipe Tip
For extra detail, dust a little beetroot powder on each ghost’s cheeks after the chocolate sets to create subtle rosy cheeks.
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Halloween Bark
Rate
Equipment
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piping utensil or bag
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parchment paper
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toothpick
Ingredients
- 100 grams dark chocolate
- 100 grams white chocolate
- 18 candy eyes
Instructions
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Finely chop or break the dark chocolate and gently melt it using a double boiler or short bursts in the microwave, stirring until smooth.
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Line a baking tray with parchment paper and pour the melted dark chocolate onto it.
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Use the back of a spoon or an offset spatula to spread and shape the chocolate into a neat rectangle of even thickness.
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Set the base in the refrigerator or at room temperature until it firms up.
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Melt the white chocolate the same way, stirring until completely smooth.
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Transfer the white chocolate to a piping utensil or a small piping bag fitted with a round tip.
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Pipe ghost shapes directly onto the set dark chocolate. Pipe them so their ‘hands’ touch to create a continuous line of ghosts and help them adhere to the base.
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Place candy eyes onto each ghost while the white chocolate is still soft so they stick in place.
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Use a little melted dark chocolate and a toothpick to dot or draw small mouths on each ghost for personality.
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Allow everything to fully set, then break or cut the bark into pieces and serve.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
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