Instructions
Lay out a large sheet of parchment paper onto the counter. If the white chocolate is in block form, chop the chocolate into uniform pieces. Place the white chocolate candy wafers or chopped chocolate into a microwave-safe bowl.
Melt the white chocolate with 1 tablespoon of paramount crystals using 20 second intervals, stirring in between to ensure the white chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid.
Once melted, transfer a small amount of white chocolate into a tipless bag for later.
Melt the yellow chocolate with 1 tablespoon of paramount crystals using 20 second intervals, stirring in between to ensure the white chocolate melts evenly and doesn’t scorch. Continue melting until the chocolate is fluid. Add the yellow candy coating to your melted white coating & melt to create a pale yellow. Add paramount crystals if needed.
Immediately add the lemon candy crunch bits. Stir until all ingredients are incorporated.
Use a spatula and spread the bark as thin as possible on the parchment paper.
Drizzle with white coating in tipless bag & add lemon lay-ons, desired sprinkles & edible glitter.
When the bark is just set, score using a pastry wheel or bench scraper, or allow to set up completely at room temperature before breaking into pieces.
Lemon bark can be kept at room temperature for several weeks. You can also make the bark up to 4 months ahead of time if you freeze the bark. For best results, place the lemon bark candy in a candy box that is lined with plastic wrap. Wrap the entire box with plastic wrap, and then a layer of foil. Place in the freezer for up to two months. Bring the chocolate to room temperature before unwrapping the box.
Want to Learn More about Chocolate Bark?
We have written a
blog all about making chocolate bark. We break down the different methods to creating bark, creative ways to elevate your bark, as well as how to package it. Click now to learn how to elevate your chocolate bark.
