Imagine a college student’s smile when opening a care package and finding Chocolate Bark Thanksgiving Turkeys tucked inside. Picture the grins on deployed military after peering into a care package, far from home, and discovering Chocolate Bark Thanksgiving Turkeys to sweeten their holiday. Experience the delight of Thanksgiving guests when they are greeted by Chocolate Bark Thanksgiving Turkeys at their place setting. Colorful chocolate poultry spread happiness wherever they appear!
Chocolate Bark Thanksgiving Turkeys are more of a craft project than a recipe. The eye-catching results don’t require special talent or tools. Though molds for making chocolate discs are easy to find in craft stores or online, they aren’t necessary for this project. Any non-stick baking pan with shallow circular cups can be used. I used a pan meant for small muffin tops. A toothpick is the only tool I used to create the swirling designs.
I used Chocoley.com compound chocolate for these turkeys. The Bada Bing Bada Boom chocolate discs are real chocolate and don’t require tempering. They come in two thicknesses which was very helpful for this project. I used the thicker candy and molding formula for the dark chocolate base, and the more fluid dipping and coating formula for the colored white chocolate.
Pop each Chocolate Bark Thanksgiving Turkey into a shiny cellophane bag (I love the self-sealing ones) and they are ready to impress with looks and flavor. Chocolate Bark Thanksgiving Turkeys ship well in cool weather, staying fresh and delicious for several weeks. Be sure to make extras though, to share at your Thanksgiving table!
- Work in small batches of 2-4 turkeys at a time, depending on how fast you work. If the chocolate gets too cool and begins to set while you are working, it won’t flatten out into a smooth surface.
- Bada Bing Bada Boom discs can be re-melted several times without effecting the look of the finished product or the texture and flavor of the chocolate.
- The colored chocolate will need to be re-melted between batches. Melt white chocolate very carefully. It overcooks easily. If the white chocolate overcooks and gets lumpy, it can sometimes be saved by adding a tiny bit of oil and mixing until smooth again.
- Do NOT try using regular food coloring. The white chocolate will turn into cement.
Chocolate Bark Thanksgiving Turkeys
Makes 12- 2 ½” circles
Baking pan or candy mold with shallow circular cups (i.e. small muffin top or small whoopee pie pans)
2 ¼ cups chocolate discs (Bada Bing Bada Boom Candy and Molding extra dark)
2 cups white chocolate discs (Bada Bing Bada Boom Dipping and Coating)
Candy color oils
Small ziplock bags (1 per color)
12 pairs candy eyes (small sized Wilton eyes)
12 orange candy coated sunflower seeds
- In a microwave safe bowl, melt the white chocolate discs at 50% power for 1 minute. Stir gently. If all of the chocolate isn’t melted, repeat microwaving for 10 second intervals ( at 50% power) then stirring until smooth. Divide the white chocolate into small bowls, one for each color. Add a few drops of candy coloring oil to each bowl. Stir until color is uniform. Pour each color into a separate ziplock bag.
- In a small microwave safe bowl, melt ½ cup of the dark chocolate discs at 50% power for one minute. Stir gently until smooth. Return to microwave if necessary for 10 second intervals. Spoon 1 rounded tablespoon of chocolate into four of the circle molds (or muffin top cups).
- Tap the pan on the counter to distribute the chocolate evenly, creating a flat top, and to bring any bubbles to the surface.
- For each bag of colored chocolate, cut off a small piece of a bottom corner. Pipe a series of circles, covering the top of the dark chocolate.
- Tap the pan on the counter to flatten the surface.
- Use a toothpick to draw into the center from the outer edge.
- Repeat drawing lines into the center from 5 or more spots on the outer edge. Wipe off the toothpick after each line. If you wish to use this scalloped design for the turkey feathers move on to step 9. If you want a feather design use step 8.
- For each section drawn in step 7, use a toothpick to create a line from the center to the outer edge. Wipe off the toothpick after each line.
- Tap the pan on the counter to flatten the surface. Repeat until all 4 molds are complete. Refrigerate for 10-15 minutes until set.
- In a microwave safe bowl, melt ¼ cup of dark chocolate discs at 50% power for 1 minute. Stir. Pour melted chocolate into a small ziplock bag. Cut off a small piece of a bottom corner of the bag, and pipe the turkey head and body (like a “figure 8”) onto each circle mold.
- Add the candy eyes and nose and return to the refrigerator for 5-10 minutes until set.
- When set, turn the pan/mold over and gently pop the turkeys out. Add the feet and snood (red part on beak). Allow details to set completely before packaging.