Lemon Chocolate Bark

Recipe by Sydney Mike
READY IN: 45mins




  • Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
  • To candy the lemon zest, in medium saucepan place 1 cup of water & 1 cup of granulated sugar, & bring to boil.
  • Add zest & cook, stirring occasionally, 20 minutes, or until water is yellowish & zest is translucent.
  • Drain water & spread candied zest on wax paper to dry several minutes, then coarsely chop zest.
  • 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.
  • 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.
  • Pour white chocolate on top of dark chocolate & smooth into a thin layer.
  • While top layer is still wet, sprinkle chopped lemon zest on top & gently press into the chocolate.
  • Place tray in refrigerator to set.
  • When set, break into irregular pieces & serve.