Easy recipe for Baileys double chocolate bark! Made in a jiffy and budget friendly! Put a bowl of this pretty and delicious Bailey’s double chocolate bark on your coffee table or pack it in nice little sachets and offer it!
Homemade chocolate barks are so easy to make, the flavor combos are endless, they’re made in a jiffy and most of all they are budget friendly.
Here I used dark semisweet chocolate to which I added 1 1/2 tbsp. of Bailey’s and white chocolate. You can use any liquor you have on hand, just be careful with the quantities you’re adding, bear in mind that Bailey’s is sweet and creamy. Kalua for instance can be a little rough and bitter, cognac or rum are quite strong. You can also make it without alcohol of course.
Make this bark with your best quality chocolate, one you really enjoy to eat on its own!
If you like this kind of desserts, you might be interested by my Surprise Lemo
Enjoy!
If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me
Baileys Double Chocolate Bark
Ingredients
Semisweet chocolate layer:
- 8 oz. 225 g. semi-sweet chocolate, chopped in small chunks
- 1 tsp or a small chunk of butter
- 1 1/2 tbsp. Bailey’s
White chocolate layer:
- 7 oz. 200 g. white chocolate, chopped in small chunks
- 1 tsp or a small chunk of butter
Top semisweet chocolate layer:
- 4 oz. 112 g. semi-sweet chocolate, chopped in small chunks
Instructions
Make the semisweet chocolate layer:
- Line a baking sheet with parchment paper and set aside
- Prepare a double bath, into a saucepan boil about 2 or 3 inches of water, set a heatproof bowl on top, add 225 g. semi-sweet chocolate, a chunk of butter and the Bailey’s, let melt until liquid stirring constantly
- Pour into the prepared baking sheet, with an offset spatula spread the melted chocolate as much as you can into an even layer, you don’t need to spread it to the corners
Make the white chocolate layer:
- Again make a double bath, melt the white chocolate and butter, pour it on top of the dark chocolate layer, spread with an offset spatula just so to cover the bottom layer
Make the top semi-sweet chocolate layer:
- Proceed the same as for the previous layers and pour dollops with a tablespoon on top of the white chocolate, scroll a skewer into the dark chocolate to make a pattern, first from left to right, then from top to bottom, lastly in spirals
- Chill for about 20 minutes, then pre-cut the bark, run a knife along the edges to make them even and pre-cut the bark into chunks the size you like, don’t try to separate
- Chill for at least 2 to 3 hours before serving
- Store into an airtight container into your fridge for about 2 weeks
- 1 baking sheet about 9 x 12 inches (24 cm x 32 cm)
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