1/4 Photos of Lemon Chocolate Bark
Sydney Mike's Note:
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.
My Private Note
Units: US | Metric
- 1Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
- 2To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
- 3Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
- 4Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
- 5In 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.
- 6In 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.
- 7Pour white chocolate on top of dark chocolate & smooth into a thin layer.
- 8While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
- 9Place tray in refrigerator to set.
- 10When set, break into irregular pieces & serve.
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Nutritional Facts for Lemon Chocolate Bark
Serving Size: 1 (32 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 99.9
- Calories from Fat 32
- Total Fat 3.6 g
- Saturated Fat 2.2 g
- Cholesterol 1.5 mg
- Sodium 10.2 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 0.0 g
- Sugars 16.6 g
- Protein 0.6 g
The following items or measurements are not included:
lemons, zest of