Valentine's Chocolate Wafers (aka Thin Chocolate Bark) 
Prep time
Cook time
Total time
This simple chocolate candy is easy to make but is beautiful and tastes great. The sprinkles do more than add to the eye appeal. The sprinkles add a nice crunch when you bite into the chocolate!
Author: Pinot & Pie
Recipe type: Dessert
Serves: 12 oz.
Ingredients
- 12 oz. chocolate bars (e.g., Ghirardelli milk, semisweet, or white chocolate premium baking bars, do not use chocolate chips)
- 1 / 4 cup (or a little less) of several types of sprinkles (e.g., hearts, jimmies, and dots)
Instructions
- Line a baking sheet with parchment paper. I use a quarter-size baking sheet (approximately 9 inches by 13 inches)
- Place 8 to 9 ounces of the chocolate in a microwave-safe bowl.
- Microwave the chocolate for 30 seconds at half (50%) power.
- Stir the chocolate.
- Repeat the microwaving and stirring steps until the chocolate it is melted. (You will likely need to microwave the chocolate for three to five 30 second intervals. Be sure to stir between each 30 second microwave cycle.)
- Add the remaining chocolate to the bowl and stir until the added chocolate is melted. Do NOT microwave it more. The chocolate should slowly melt as you stir it.
- Pour the chocolate onto the parchment paper.
- Using an offset spatula or knife, spread the chocolate into an even layer that is approximately 8 inches by 11 1 / 2 inches.
- Scatter sprinkles across to top of the wet chocolate. Use lots of sprinkles to make it colorful.
- Let the chocolate set up (harden). Refrigerating the chocolate will speed up the hardening step, but it may impact the shine and color of the final candy.
- When the chocolate has hardened, break it into small pieces.
Notes
The prep time does not include the time for the chocolate to harden.
The cook time is approximate. Depending on your microwave, it may take a little less or a little more time to melt the chocolate. Only microwave the chocolate until it is barely melted. Do NOT overcook it or it will not spread and will lose its shine.
If you don't have a microwave or prefer to use the cook top, melt the chocolate using a double boiler. Place an inch or two of water in a pot. Place the pot over a burner and heat the water over medium heat. Place 8 to 9 ounces of the chocolate in a bowl that will sit partway inside the pot. (The top of the bowl needs to be a little wider than the pot so the bowl will not fall into the water. The bowl should sit just above the water in the pot.) With the bowl of chocolate placed in the top of the pot, stir the chocolate until it is melted. Do not let any of the water get into the chocolate. When the chocolate is melted, remove the bowl of chocolate from the pot. Add the remainder of the chocolate to the bowl and stir until it is melted. Then follow the remaining instructions for the microwave method.
The cook time is approximate. Depending on your microwave, it may take a little less or a little more time to melt the chocolate. Only microwave the chocolate until it is barely melted. Do NOT overcook it or it will not spread and will lose its shine.
If you don't have a microwave or prefer to use the cook top, melt the chocolate using a double boiler. Place an inch or two of water in a pot. Place the pot over a burner and heat the water over medium heat. Place 8 to 9 ounces of the chocolate in a bowl that will sit partway inside the pot. (The top of the bowl needs to be a little wider than the pot so the bowl will not fall into the water. The bowl should sit just above the water in the pot.) With the bowl of chocolate placed in the top of the pot, stir the chocolate until it is melted. Do not let any of the water get into the chocolate. When the chocolate is melted, remove the bowl of chocolate from the pot. Add the remainder of the chocolate to the bowl and stir until it is melted. Then follow the remaining instructions for the microwave method.
Recipe by Pinot & Pie at https://pinotandpie.com/valentines-chocolate-wafer-bark-aka-thin-chocolate-bark/