Finished Product
Infused Chocolate Bark
No baking, no high heat — just rich dark chocolate and a clean emulsified infusion, broken into perfectly portioned pieces.
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AThe Gentle Melt
Melt your chocolate using one of two methods. Microwave: Place chocolate in a glass bowl and heat in 30-second intervals, stirring between each, until about 80% melted — then let the residual heat finish the job as you stir. Double boiler: Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water, and stir until smooth.
⚠️ Keep Water Out Even a single drop of water in melted chocolate will cause it to "seize" — turning it from smooth and glossy into a grainy, clumped mass that can't be saved. Keep everything completely dry. -
BThe Infusion
Remove the melted chocolate from heat. Slowly whisk in your infused MCT oil and vanilla extract. Stir vigorously for about 60 seconds until fully combined. You want the oil completely emulsified into the chocolate fats — this is what ensures a consistent dose in every piece rather than having the infusion pool unevenly across the sheet.
The chocolate should look glossy and smooth after stirring, with no visible oil separation. If you see oily streaks, keep stirring — it will come together.🧮 Not sure how much infused oil to add? Use our Dosage Calculator to determine the right amount for your desired potency per piece. -
CThe Spread
Line a baking sheet with parchment paper. Pour the chocolate onto the center and use a spatula to spread it into a thin, even layer — about ¼ inch thick. Keep the thickness consistent across the whole sheet so every piece you break off has approximately the same amount of infused chocolate.
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DThe Toppings
While the chocolate is still wet, sprinkle your sea salt and any mix-ins over the top. Press them down lightly with clean fingers so they embed into the surface and stay put once the bark sets. Don't wait — the chocolate firms up quickly and toppings won't stick if the surface starts to set.
Freeze for 30–45 minutes or refrigerate for 2 hours until completely rock hard. Don't rush it — a partially set bark will crumble instead of snapping cleanly.
Peel the bark off the parchment paper and break into bite-sized pieces by hand or score with a knife first. The snap should be clean and satisfying — that's how you know it set properly.
MCT oil lowers the bark's melting point compared to store-bought chocolate. Store in an airtight container in the fridge or freezer. Do not leave at room temperature for extended periods.
White streaks on your bark after setting are cocoa butter or MCT oil blooming to the surface — not a sign of spoilage. It's purely cosmetic. The bark is still perfectly safe and full potency.
Use 2 tbsp of oil, break into 20 pieces, and each piece contains roughly 0.3 tsp of infusion. Adjust piece size or oil amount to dial in your preferred dose per piece. Use our Dosage Calculator for precise numbers.
Strong earthy infusion? Use 70%+ dark chocolate and add orange zest or crushed peppermint to the top — both are excellent at neutralizing the bitter chlorophyll notes in home-infused oils.
Elevate your bark with Hawaiʻi-inspired toppings and mix-ins. Each combo works with the base recipe — just add these before the chocolate sets.
Top with toasted coconut flakes, a drizzle of white chocolate, and a pinch of flaky sea salt. Inspired by haupia pie — the coconut and dark chocolate pairing is a lūʻau-level treat.
Press dried mango strips into the bark and dust with li hing mui powder before it sets. The sweet-salty-sour crack-seed flavor is iconic Hawaiʻi — it cuts the richness of the chocolate perfectly.
Top with crushed roasted macadamia nuts and freeze-dried pineapple chunks. Add a drizzle of caramel for a Maui Gold sundae vibe. The mac nuts add a buttery crunch that's pure Hawaiʻi.
Melt white chocolate separately with ½ tsp ube extract, then swirl into the dark chocolate base before it sets. Top with black sesame seeds. A Filipino-Hawaiian fusion bark with stunning purple marbling.
Mix 1 tbsp of finely ground Kona coffee into the melted chocolate. Top with a light dusting of cayenne pepper and cacao nibs. The caffeine + capsaicin + cannabinoids create a uniquely energizing edible experience.
Drizzle reduced lilikoi syrup (simmer fresh passion fruit juice with sugar until thick) over the set chocolate. Top with crushed freeze-dried raspberries and flaky salt. The tart floral punch of lilikoi against dark chocolate is unforgettable.
🌺 Kānehiwa's Tip: Always add toppings while the chocolate is still slightly tacky — not fully liquid, not fully set. If you wait too long, toppings won't stick. If you go too early, they'll sink and disappear. The sweet spot is about 3–5 minutes after pouring.
This recipe is intended for adults in jurisdictions where cannabis is legal. Always label infused products clearly and store them away from children and pets. Start with a small piece to gauge potency.