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Speckled Egg & Cocoa Nib Bark

Make this chocolate bark as a gift for the Easter lunch table, or just store some shards in a glass jar as your secret stash. Who is judging? 
Course Dessert
Cuisine American
Keyword Chocolate Bark, Cocoa Nibs, Easter, speckled eggs, the refillery
Prep Time 5 minutes
30 minutes
Total Time 5 minutes
Servings 4
Author Cat Barker


  • ½ cup Semi-Sweet milk Chocolate Drops
  • ½ cup dark chocolate drops
  • ¼ cup Cocoa Nibs
  • 125 g Speckled Eggs


  • Line your baking pan with a sheet of baking paper
  • Roughly chop up your speckled eggs and measure your nibs out so they are ready
  • Add your dark chocolate to a small glass bowl and microwave for 30 seconds. Remove and stir with your spatula
  • Return to microwave for another 30 seconds and stir again. Most of your chocolate should be melted, but not all of it, so watch this process carefully
  • Now add your semi-sweet chocolate drops and stir them into this melted chocolate mixture for at least 2 minutes. The chocolate should be glossy and clump free. Make sure you do not get any water near the chocolate.
  • Using your spatula, spread the chocolate mixture over your prepared pan, ensuring to even out the chocolate so it is level and then quickly scatter around the nibs and speckled eggs. The chocolate will harden quickly so work fast.
  • Refrigerate for an hour and then break into shards


Equipment Measuring cups, Glass bowl, baking tray, baking paper and spatula