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Lemon Chocolate Bark

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“Found this recipe while looking for a different one, & thought the lemon & chocolate combo sounded interesting! It's on my to-make list! If you plan on having this bark at room temperature for long periods of time, you should temper the chocolate to make it temperature-stable.”
READY IN:
45mins
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
  2. To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
  3. Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
  4. Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
  5. In microwave OR in a double boiler, melt bittersweet chocolate, then pour on prepared baking sheet. Use spatula to spread chocolate in a thin layer, then place in refrigerator to set.
  6. In microwave OR in a double boiler, melt white chocolate. Stir in lemon extract or oil, then, if desired, add several drops of yellow candy food coloring.
  7. Pour white chocolate on top of dark chocolate & smooth into a thin layer.
  8. While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
  9. Place tray in refrigerator to set.
  10. When set, break into irregular pieces & serve.

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