How to Make Chocolate Bark with Pump Street Chocolate and Bread Crumbs

Quick Answer

To make chocolate bark with Pump Street chocolate and bread crumbs, choose a high-quality chocolate like the Croissant Bar 62% or Madagascar - Ambanja 72%, melt it gently, mix in toasted bread crumbs, spread thin, and let it set. This recipe yields a crunchy, flavorful bark perfect for snacking or gifting.

Chocolate bark is one of the simplest yet most satisfying confections to make at home. It requires minimal ingredients, no special equipment, and can be customized endlessly. By using artisan chocolate from Pump Street and adding a surprising twist—bread crumbs—you create a texture and flavor profile that elevates this classic treat.

Pump Street Chocolate, known for its bean-to-bar craft and bakery heritage, offers chocolates that shine in baking and confectionery. The bread crumbs add a toasty, crunchy element that contrasts beautifully with the smooth chocolate. Whether you're a seasoned baker or a novice, this guide will walk you through each step to achieve perfect bark every time.

Why Use Pump Street Chocolate for Bark?

Pump Street Chocolate is crafted in small batches from single-origin beans, resulting in complex flavors that mass-produced chocolate can't match. For bark, the quality of chocolate is paramount because it's the star of the show. Using a bar like the Croissant Bar 62% not only adds a buttery, flaky texture from real croissant pieces but also infuses the bark with a unique bakery-inspired taste.

Alternatively, the Madagascar - Ambanja 72% offers a fruity, aromatic dark chocolate that pairs wonderfully with the savory crunch of bread crumbs. The high cocoa content ensures a deep, intense flavor that stands up to the toastiness. When you use quality ingredients, the final product is noticeably more delicious.

• Opt for chocolate with at least 60% cocoa for a balanced bark that isn't overly sweet.

Choosing the Right Bread Crumbs

The bread crumbs in this recipe aren't just a filler; they provide a delightful crunch and a subtle toasty flavor that complements the chocolate. You can use fresh bread crumbs from any artisan loaf, but for an extra layer of complexity, try using crumbs from a sourdough or a bread with hearty texture. The Brown Bread 40% chocolate bar itself contains bread pieces, so you could even crumble that bar for a double bread experience.

For the best results, toast the bread crumbs lightly in a dry pan or oven before adding them to the chocolate. This intensifies their nutty flavor and ensures they stay crisp in the bark. Avoid using stale or overly fine crumbs, as they can become soggy or disappear into the chocolate.

• Use day-old bread for crumbs; it toasts better and holds its texture.

Tempering vs. Simple Melting

For a glossy, snappy bark, tempering the chocolate is ideal, but it requires precision and a thermometer. If you're making bark for immediate enjoyment, simple melting works fine. However, if you plan to store the bark or give it as a gift, tempering ensures it stays firm at room temperature and has a professional finish.

Pump Street chocolates are already well-tempered, so they melt smoothly. To temper at home, melt two-thirds of the chocolate gently to 45-48°C, then add the remaining third and stir until it reaches 31-32°C for dark chocolate. This method is foolproof and yields a beautiful snap.

• If skipping tempering, refrigerate the bark to set, but note it may soften quickly at room temperature.

Flavor Variations and Add-ins

Once you master the basic recipe, feel free to experiment. Add dried fruits, nuts, seeds, or a sprinkle of sea salt to create your signature bark. For a festive touch, use the Madagascar Milk Chocolate Easter Eggs as a topping—crush them and scatter over the melted chocolate for a playful, creamy contrast.

You can also swap the chocolate type: use a milk chocolate for a sweeter bark, or a high-percentage dark for a more intense experience. The key is to balance the flavors so the bread crumbs remain a supporting player, not an overpowering one.

• For a savory-sweet combo, sprinkle flaky sea salt just before the chocolate sets.

Step-by-Step Instructions

1. Step 1: Prepare your ingredients: Gather 200g of your chosen Pump Street chocolate (e.g., Croissant Bar 62% or Madagascar - Ambanja 72%), 1 cup of fresh bread crumbs, and any optional add-ins like nuts or dried fruit. Line a baking sheet with parchment paper. Check that your chocolate is at room temperature to avoid temperature shock when melting.
2. Step 2: Toast the bread crumbs: Spread the bread crumbs in a dry skillet over medium heat. Stir frequently for 3-5 minutes until golden and fragrant. Alternatively, toast in a 350°F (175°C) oven for 5-7 minutes. Let cool completely. Don't walk away; bread crumbs burn quickly. They should be dry and crunchy, not soft.
3. Step 3: Melt the chocolate: Chop the chocolate into small, uniform pieces. Melt two-thirds of it in a heatproof bowl over a pot of simmering water (double boiler), stirring until smooth. Remove from heat and add the remaining third, stirring until fully melted and the temperature reaches 31-32°C for dark chocolate. If you don't have a thermometer, test by dabbing a bit on your lip—it should feel cool, not warm.
4. Step 4: Combine and spread: Fold the cooled bread crumbs into the melted chocolate until evenly distributed. Pour the mixture onto the prepared baking sheet and spread into an even layer, about 1/4-inch thick. Sprinkle any additional toppings now. Work quickly before the chocolate sets. If it thickens, reheat gently.
5. Step 5: Set and break: Allow the bark to set at room temperature for 1-2 hours, or refrigerate for 20-30 minutes. Once firm, break into irregular pieces with your hands or a knife. If the bark doesn't snap, it may not be fully set; refrigerate longer. Store in an airtight container for up to a week.

Pump Street Products for This Recipe

• Croissant Bar 62%: We've taken our croissants, handmade in our bakery, and captured their essence in a chocolate bar. First, we blend their butteriness into the base chocolate and then we augment it with crisp, browned flakes of baked croissant. This bar already contains croissant flakes, so using it in bark adds built-in crunch and a buttery flavor, reducing the need for extra bread crumbs.
• Madagascar - Ambanja 72%: This chocolate is made exclusively from cocoa from the most famous of all terroirs for Madagascan beans: the Sambirano River Valley. A dark chocolate packed with flavour brought out of the fruity Madagascan beans. Its fruity, complex profile pairs beautifully with toasted bread crumbs, creating a sophisticated bark that appeals to dark chocolate lovers.
• Brown Bread 40%: A delectable fusion of chunky, malty bread pieces and sweet, toffee-ish white chocolate, crafted from our proprietary cocoa press and Ecuadorian cocoa beans from Hacienda Victoria. This white chocolate bar with real bread pieces can be crumbled and used as a topping or mixed into the bark for an extra layer of texture and a unique flavor twist.

Making chocolate bark with Pump Street chocolate and bread crumbs is a rewarding and delicious project. The combination of high-quality chocolate and crunchy, toasty crumbs creates a treat that's both elegant and comforting. Whether you choose the buttery Croissant Bar 62% or the fruity Madagascar - Ambanja 72%, you'll end up with a bark that's sure to impress. So gather your ingredients, follow these simple steps, and enjoy your homemade artisan chocolate bark!