Winnie The Pooh Chocolate Bubble Bark Recipe

Winnie The Pooh chocolate bark is an easy treat to make for your Pooh Bear themed birthday party or baby shower. Easy instructions on how to make this bubble chocolate bark to make it resemble the honeycomb Pooh Bear loves. Pooh chocolate bark is a sweet chocolate treat for fans of the 100 acre wood.

If you have extra yellow candy melts you are going to want to make my Lego Head Marshmallow Pops. So cute for your Master builder.

Winnie The Pooh Chocolate Bubble Bark

I am calling this bubble bark because the honeycomb texture comes from using bubble wrap! Doesn’t it look like something Pooh Bear and his friends would have at a picnic?

Winnie The Pooh Chocolate Bark Ingredients

• 12 ounces yellow chocolate melts
• Chocolate Jimmies
• Jumbo Nonparells, red
• Sprinkles Stars, blue
• Clean bubble wrap

How to make Pooh Bear Chocolate Bark

1. Melt the 12 ounce package of chocolate melts according to package directions.
2. While the chocolate melts, clean a 9″x24″ piece of non popped bubble wrap and dry completely.
3. Place the bubble wrap, with the bubble side up, on a flat surface.
4. Pour the melted chocolate over the bubble wrap.
5. 
6. With an offset spatula, spread the chocolate evenly over the bubble wrap, being careful not to spread as thin so you see the bubbles through the chocolate. Thicker is better.
7. 
8. While the chocolate is still fluid, sprinkle your Pooh themed candy decorations over the chocolate.
9. 
10. Allow to set completely. This process can be sped up by placing the bark in the refrigerator or freezer.
11. Once completely cooled, flip the chocolate bark over and carefully peel off the bubble wrap.
12. The bubble wrap can be reused.
13. Break into pieces and enjoy!

How to keep chocolate from turning white.

To keep chocolate from turning white, having white streaks or swirls or not setting correctly the chocolate needs to be tempered. Tempering chocolate is a process of warming the chocolate and then cooling the chocolate making the chocolate stable. When the chocolate is not tempered correctly, by taking it too high and not bringing it down correctly, the chocolate ‘blooms’ or the cocoa butter forms crystals or white streaks. The quick tempering method is when chocolate is  melted to 115 F and then cooled by adding solid chocolate to it, constantly string until it reaches 89 F. I do this using the sous vide method.

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Yield: 10 servings

Winnie The Pooh Chocolate Bubble Bark

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Winnie The Pooh chocolate bark is an easy treat to make for your Pooh Bear themed birthday party or baby shower. Easy instructions on how to make this bubble chocolate bark to make it resemble the honeycomb Pooh Bear loves. Pooh chocolate bark is a sweet chocolate treat for fans of the 100 acre wood.

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Ingredients

• 12 ounces yellow chocolate melts
• Chocolate Jimmies
• Jumbo Nonparells, red
• Sprinkles Stars, blue
• Clean bubble wrap

Instructions

1. Melt the 12 ounce package of chocolate melts according to package directions.
2. While the chocolate melts, clean a 9"x24" piece of non popped bubble wrap and dry completely.
3. Place the bubble wrap, with the bubble side up, on a flat surface.
4. Pour the melted chocolate over the bubble wrap.
5. With an offset spatula, spread the chocolate evenly over the bubble wrap, being careful not to spread as thin so you see the bubbles through the chocolate. Thicker is better.
6. While the chocolate is still fluid, sprinkle your Pooh themed candy decorations over the chocolate.
7. Allow to set completely. This process can be sped up by placing the bark in the refrigerator or freezer.
8. Once completely cooled, flip the chocolate bark over and carefully peel off the bubble wrap.
9. The bubble wrap can be reused.
10. Break into pieces and enjoy!

Notes

How to keep chocolate from turning white. To keep chocolate from turning white, having white streaks or swirls or not setting correctly the chocolate needs to be tempered. Tempering chocolate is a process of warming the chocolate and then cooling the chocolate making the chocolate stable. When the chocolate is not tempered correctly, by taking it too high and not bringing it down correctly, the chocolate 'blooms' or the cocoa butter forms crystals or white streaks. The quick tempering method is when chocolate is melted to 115 F and then cooled by adding solid chocolate to it, constantly string until it reaches 89 F. I do this using the sous vide method.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 213 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 8mg Sodium: 62mg Carbohydrates: 25g Fiber: 1g Sugar: 18g Protein: 3g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.