Chocolate bark is a delicious treat that works well as dessert, gifts, favors, or just a special snack—and this version is as stunning as it is sweet, because we added edible flowers, making it perfect for a shower, Mother’s Day, or other special occasion. When Tiffani Theissen and I exchanged books, she picked a project from Celebrate Everything, and I was inspired to add flowers to the chocolate bark recipe she shares in her cookbook, Pull Up a Chair, partly because it sounded delicious, and partly because she pointed out how easy chocolate bark is to make. In the introduction to the recipe, Tiffany writes, “People are always so impressed when I set out a batch…little do they know I’m just melting down chocolate, scattering it with any topping that sounds good, and letting it set.” In her book, she shares recipes for bark with orange zest, coffee, and hazelnuts; maple bacon; even Lucky Charms. When I read it, I had the idea for another mix-in: edible flowers!

Edible flowers are unexpected and undeniably gorgeous, making this bark the perfect present or a fun addition to a dessert spread at a spring bridal or baby shower, or any floral-themed birthday party. We made ours using Tiffani’s Hazelnut, Coffee, and Orange Zest Bark recipe, but swapped out the Orange Zest for edible pansies and nasturtiums, plus some sea salt to bring out the sweetness of the chocolate and spicy taste of the flowers. You can change up the recipe with other types of edible flowers or chocolate chips—try white ones for a different look! And for more edible flower ideas and flower themed fun, click here.

Camp Darcy, Darcy Miller Designs, Flowers

What You’ll Need:

  • 2 cups semisweet chocolate chips (or milk or white chocolate)
  • ¼ cup chopped hazelnuts
  • ½ teaspoon medium roast ground coffee
  • Edible flowers (make sure yours are food-grade so they’re not treated with pesticides; we used pansies but any edible flowers work)
  • Sea salt for garnish


Step 1: Line a large baking sheet with parchment paper.

Step 2: Set a heatproof bowl over a pot of simmering water, without the bottom of the bowl touching the water. Melt the chocolate chips in the bowl until smooth. Mix in the coffee and hazelnuts.

Step 3: Immediately pour the mixture onto the prepared baking sheet, spreading into a thin layer with the spatula. Wait for chocolate to cool somewhat then sprinkle with flowers and sea salt.

Step 4: Freeze bark until firm; at least 15 minutes. Then break into pieces and serve! (Bark can also be stored in an airtight container at room temperature for up to a week or in the freezer for up to a month.)

Darcy Miller Designs, Camp Darcy, flowers