Belgian Chocolate Barks

Tropical Noir Barks Procedure

Chop the chocolate into small pieces then melt in a microwave or in a double boiler.
Temper the chocolate.
Pour the chocolate onto a sheet tray lined with parchment paper, spread the chocolate based on your desired thickness.
Sprinkle the sliced dried mangoes and chopped cashew nuts over the chocolate.
Let the chocolate crystallize.

Goji Pistachio Barks Procedure

Chop the chocolate into small pieces then melt in a microwave or in a double boiler.
Temper the chocolate.
Pour the chocolate onto a sheet tray lined with parchment paper, spread the chocolate based on your desired thickness.
Sprinkle the goji Berries chips, Chopped Pistachios and cacao-nibs over the chocolate.
Let the chocolate crystallize.

Banana Choco-Lait Procedure

Chop the chocolate into small pieces then melt in a microwave or in a double boiler.
Temper the chocolate.
Pour the chocolate onto a sheet tray lined with parchment paper, spread the chocolate based on your desired thickness.
Sprinkle the chopped banana chips, choc-nut and cacao-nibs over the chocolate.
Let the chocolate crystallize.

Discover

Related recipes

Ube Velvet BonBon

Blanc Balsamique

Noisette BonBon

Calamansi BonBon

Ruffles w/ Paprika

Mendiant Wasabi

Pistache Croquer

Truffle Bomb (w/ sourdough barks inside)

Coriander Tartlette

Cakepops

Capuccino Cup

Cakeron

Truffles

Mint Strawberry Blanc

Finger Praline Gianduja

Crispy Rosemary Rochers

Biscoff Bonbon

Ginger Calamansi Praline

Belgian Chocolate Cheesecake

Orange Chocolate Brownie

Chocolate Cassava Cake

Belgian Choco Martini

Belgian Choco-Coco Cooler

White Chocolate Lime Slice

© Puratos Group 2025