Decadent Dark Chocolate Sea Salt Bark

$- 8 oz dark chocolate (70% cocoa or higher), chopped - 1/2 cup mixed nuts (such as almonds, pistachios, and walnuts), roughly chopped - 1/4 cup dried cranberries or cherries, chopped - 1 tablespoon coconut oil (optional, for a glossier finish) - Flaky sea salt, for sprinkling Gathering the right ingredients is key to making the best dark chocolate sea salt bark. You want high-quality dark chocolate, so choose a bar that has 70% cocoa or higher. This gives your bark a rich flavor. Chop it into small pieces to help it melt evenly. Next, I like to use a mix of nuts. You can use almonds, pistachios, or walnuts. They add texture and crunch. Be sure to chop them into small bits, so they blend well with the chocolate. Dried fruits like cranberries or cherries add a nice touch of sweetness. Chop them up too, so they mix evenly with the chocolate. If you want a shiny finish on your bark, consider adding coconut oil. It’s optional, but it makes the chocolate look great. Finally, don’t forget flaky sea salt. It balances the sweetness of the chocolate. A sprinkle on top gives your bark that sweet and salty kick we all love. With these ingredients ready, you’re set to create a delicious treat! {{ingredient_image_1}} First, grab a baking sheet. You will need to line it with parchment paper. Make sure to leave some paper hanging over the edges. This makes it easy to lift the bark later. Next, get a heatproof bowl. Place the chopped dark chocolate in the bowl. If you want a shinier look, add the coconut oil. Now, set the bowl over a pot of simmering water. This is called a double boiler. Stir the chocolate until it melts and is smooth. You can also use a microwave. Heat for 30 seconds at a time. Stir between each interval. When the chocolate is melted, take it off the heat. Add the chopped nuts and dried cranberries. Stir well to mix everything evenly. This helps you get a nice blend of flavors in every bite. Now, pour the chocolate mixture onto the lined baking sheet. Use a spatula to spread it out evenly. Aim for your desired thickness. While the chocolate is still warm, sprinkle a good amount of flaky sea salt on top. This adds a nice salty crunch to your sweet treat. Put the baking sheet in the fridge for about 30 to 45 minutes. You want the chocolate to set completely. Once it’s firm, grab the edges of the parchment paper. Lift the bark out of the pan. Break it into irregular pieces for a fun look. Enjoy your dark chocolate sea salt bark! To get a shiny look, use high-quality dark chocolate. I suggest chocolate with 70% cocoa or more. Adding a tablespoon of coconut oil helps too. Melt the chocolate gently, either in a double boiler or microwave. Stir until smooth. The key here is to avoid overheating, as it can dull the shine. The best chocolate for bark is dark chocolate. Look for chocolate with a cocoa percentage of 70% or higher. This chocolate gives a rich flavor and a nice snap. Brands like Ghirardelli or Callebaut work great. Always check the label for quality to ensure a delicious bark. Mix-ins like nuts and dried fruit add texture and flavor. To ensure even distribution, chop them into small pieces. After melting the chocolate, stir in the mix-ins right away. This keeps them from sinking to the bottom. Spread the mixture quickly on the baking sheet to keep it even. Pro Tips Use Quality Chocolate: The flavor of your bark heavily relies on the chocolate you choose. Opt for high-quality dark chocolate with at least 70% cocoa for the best taste and texture. Mix-In Variations: Feel free to experiment with different nuts, seeds, or dried fruits to customize your bark. Consider adding toasted coconut or a sprinkle of espresso powder for added depth. Chill for Perfect Texture: Make sure to chill the bark until completely set. This ensures a nice snap when you break it into pieces, giving you that perfect chocolate bark texture. Storing Tips: Store your chocolate bark in an airtight container at room temperature away from direct sunlight. If you live in a warm climate, consider refrigerating to prevent melting. {{image_2}} You can change the nuts in your bark to fit your taste. Try cashews for creamy bites or pecans for a rich flavor. Seeds like sunflower or pumpkin can add crunch. Mix and match to create your own blend. Each nut and seed adds its own twist to the bark. Dried fruits can give your bark a fruity kick. Use apricots for a tangy taste or mango for sweetness. Raisins and figs also work well. You can chop them up and mix them into the melted chocolate. This way, each piece of bark has a burst of flavor. Adding flavor can make your bark special. A drop of vanilla extract can enhance the chocolate. For a zesty twist, try orange zest. Just a little brings a fresh taste that balances the sweet and salty. Experiment with different flavors to find your favorite combination. To keep your dark chocolate sea salt bark fresh, use an airtight container. Choose a cool, dry place away from sunlight. Avoid areas with high heat, as this can cause the chocolate to bloom. If you live in a hot climate, consider refrigerating the bark. Just remember to let it sit at room temperature before eating. This helps restore its smooth texture. Dark chocolate sea salt bark lasts up to two weeks when stored properly. If you keep it in a cool, dry place, it stays fresh longer. If you notice any off smells or changes in texture, it’s best to toss it out. Always trust your senses. If it looks or smells unusual, it’s not worth the risk. To keep your bark fresh, avoid exposing it to air. Always seal it tightly in a container. You can also separate layers with parchment paper. This prevents them from sticking together. If you want to keep it longer, you can freeze it. Just wrap it well in plastic wrap and then place it in a freezer-safe bag. When you’re ready to enjoy it, let it thaw in the fridge. This keeps the texture nice and smooth. Yes, you can make this bark without nuts. Just skip the nuts and add more dried fruit or seeds. This change still gives you a tasty treat. You can use pumpkin seeds or sunflower seeds for crunch. Dark chocolate has many health benefits. It is rich in antioxidants, which help fight free radicals. It can also improve heart health by lowering blood pressure. Eating dark chocolate may boost mood too. Just remember to enjoy it in moderation! You can melt chocolate in the microwave. Place chopped chocolate in a bowl. Heat it in 30-second bursts. Stir between each burst until smooth. This method works well and is quick. Just be careful not to overheat it! Yes, you can use milk chocolate, but the flavor will change. Milk chocolate is sweeter and creamier. If you enjoy it, go ahead! Just remember to adjust the sea salt to balance the sweetness. You will know the bark is set when it feels firm to touch. It should not be sticky or soft. Chill it in the fridge for about 30-45 minutes. Once it is hard, you can break it into pieces. You learned how to make dark chocolate sea salt bark using simple steps. We covered ingredients, instructions, and tips to ensure success. I shared variations to suit your taste and storage tips to keep it fresh. Remember, you can customize this treat easily. Enjoy crafting your own unique bark! Experiment with flavors and enjoy the process.$

Decadent Dark Chocolate Sea Salt Bark

A rich and indulgent chocolate bark topped with mixed nuts and a sprinkle of sea salt.

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Prep Time 15

Cook Time 15

Total Time 1

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

8 oz dark chocolate (70% cocoa or higher), chopped
0.5 cup mixed nuts (such as almonds, pistachios, and walnuts), roughly chopped
0.25 cup dried cranberries or cherries, chopped
1 tablespoon coconut oil (optional, for a glossier finish)
to taste flaky sea salt, for sprinkling

Instructions

Prepare the Baking Sheet: Line a baking sheet with parchment paper, allowing some overhang for easy removal later.
Melt the Chocolate: In a heatproof bowl, combine the chopped dark chocolate and coconut oil (if using). Place the bowl over a pot of simmering water (double boiler method) and melt, stirring until smooth. Alternatively, use a microwave in 30-second intervals, stirring between each until melted and fully combined.
Add Mix-ins: Once melted, remove the chocolate from heat and stir in the chopped nuts and dried cranberries until evenly distributed.
Spread on the Sheet: Pour the chocolate-nut mixture onto the prepared baking sheet. Using a spatula, spread it into an even layer, smoothing the top to your desired thickness.
Sprinkle with Sea Salt: While the chocolate is still warm, sprinkle a generous amount of flaky sea salt on top for that perfect balance of sweet and salty.
Chill: Place the baking sheet in the refrigerator for about 30-45 minutes, or until the chocolate is completely set and firm.
Break into Pieces: Once set, remove the bark from the baking sheet using the parchment paper overhang. Break it into irregular pieces for a rustic look.
Store: Transfer the pieces to an airtight container. This bark can be stored in a cool, dry place for up to two weeks.

Notes

Store in an airtight container for up to two weeks.

Keyword bark, chocolate, dessert, snack