Imperial Sugar
Dixie Crystals

Corteza de Chocolate Marmoleado

Marbled Chocolate Bark dixie


  • 1 tablespoon unsalted butter
  • 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup sliced almonds
  • 10 oz dark chocolate melting wafers
  • 1/3 cup each: yellow, pink, purple, blue candy wafers
  • 2 teaspoons shortening, divided
  • 10 ounces white chocolate melting wafers


      1. Line a 12x9-inch cookie sheet with parchment.
      2. In a small pan, melt butter over low heat; stir in sugar, then almonds. Raise heat to medium-low and cook, stirring often until almonds are golden and fragrant. Remove from pan.
      3. Melt dark chocolate wafers in 30-second intervals and 50% power in the microwave, stirring between each interval. Once smooth, stir in sugared almonds. Pour onto lined cookie sheet, using an offset spatula to smooth evenly.
      4. Refrigerate until set, about 15 minutes.
      5. Place candy melts in 4 small bowls or coffee cups along with 1/2 teaspoon shortening in each. Melt as stated above. Pour into piping bags.
      6. Melt white chocolate wafers as described. Pour over the set dark chocolate layer and smooth.
      7. Snip tips off of pastry bags and immediately draw lines across the white chocolate layer. Drag a toothpick across lines, up and down, making a marbled pattern.
      8. Refrigerate until completely set before breaking, at least 30 minutes. The bark breaks more cleanly if you use your hands to break, rather than a knife. Store in the refrigerator. 
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Bridget Edwards @Bake at 350.

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