When I first started making chocolate bark, I geared it more towards the holiday season. I would use typical ingredients: milk chocolate, dark chocolate, and broken-up pieces of peppermint. Then I thought, “Why does chocolate bark have to be limited to Christmas?”
My Unicorn Chocolate Bark is delicious, colorful, and unique. I opted to add my famous fondant unicorn horns to really give it that magical boost. It’s fun to serve to guests as they bite into a huge piece of chocolate, filled to the brim with an assortment of sprinkles. This bark is worthy of any unicorn (because they totally exist, right?).
- 4 oz ready-made white fondant
- 2 oz ready-made red fondant
- Cornstarch for rolling
- 2 cups white candy melts
- 1 cup purple candy melts
- 3 tsp coconut oil divided
- 1 cup sprinkles of your choice
Start by lining a cookie sheet with wax paper. Cover your fingers in cornstarch, as well as your clean working surface (this will avoid any sticky messes). Fold both fondant colors and knead together, creating a pink-marbled look and roll 12-15 fondant spheres, about ¼ of an inch in diameter.
Roll each sphere into a long strip, about 1 inch in length.
Slightly fold over your strip and start twisting. Once you reach the end of the twist, pinch the tip. This will act as your unicorn horn. Gently place your fondant creations on your lined baking sheet.
Line a rectangular pan with wax paper. Add white chocolate and 2 tsp of your coconut oil in a microwave-safe bowl. Microwave in thirty-second intervals until completely melted. Mix and pour into your lined pan.
Next, add purple candy and 1 tsp coconut oil into a microwave-safe bowl. Microwave in thirty-second intervals until completely melted and pour over your melted white chocolate. Use a fork to blend the white chocolate and the purple candy to create a marbled look.
Top your bark with sprinkles and your fondant horns. Let set in the refrigerator for at least 30 minutes and break off into pieces. Enjoy!