Ingredients:

  • 12 oz (340g) dark chocolate, roughly chopped (at least 60% cacao)
  • 2 oz (57g) white chocolate, roughly chopped
  • Candy spiders (plastic or edible)
  • Optional: Coarse sea salt, for sprinkling

Instructions:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Melt the dark chocolate in the microwave in 30-second intervals, stirring in between, or in a double boiler, until smooth and glossy.
  3. Pour the melted dark chocolate onto the prepared baking sheet and spread it into an even layer, about ¼ inch thick.
  4. Melt the white chocolate in a separate bowl, following the same method as the dark chocolate.
  5. Transfer the melted white chocolate to a small piping bag or zip-top bag. Snip off a tiny corner of the bag. Pipe concentric circles of white chocolate onto the dark chocolate bark.
  6. Using a toothpick or skewer, drag lines from the center of the circles outwards to create a spiderweb effect.
  7. Place candy spiders on top of the spiderweb.
  8. Sprinkle with sea salt (optional). Chill in the refrigerator for at least 30 minutes, or until the chocolate is firm. Break into pieces and serve.