Dark Chocolate Fruit Nut Bark (Printable Version)
# What You'll Need:
→ Chocolate Base
01 -
300 grams dark chocolate (at least 66% cocoa), broken into pieces
→ Toppings
02 -
40 grams pistachios, roughly chopped
03 -
40 grams almonds, roughly chopped
04 -
30 grams dried apricots, diced
05 -
30 grams dried cranberries
06 -
20 grams unsweetened coconut flakes
07 -
1.5 grams flaky sea salt
# Step-by-Step Directions:
01 -
Line a baking sheet with parchment paper and assemble all toppings for quick access.
02 -
Place the dark chocolate pieces in a heatproof bowl. Microwave in 20 second intervals, stirring between each, until completely melted and smooth.
03 -
Pour the melted chocolate onto the prepared parchment-lined tray. Use an offset spatula to spread into an even layer, approximately 7 mm thick.
04 -
Scatter chopped pistachios, almonds, dried apricots, dried cranberries, and coconut flakes evenly over the melted chocolate. Gently press toppings into the surface.
05 -
Evenly sprinkle flaky sea salt over the chocolate and toppings.
06 -
Leave chocolate undisturbed at room temperature for approximately 2 hours, or until fully set and hardened.
07 -
Once firm, break the chocolate bark into irregular pieces. Store in an airtight container at room temperature for up to one week.
# Helpful Notes:
01 -
Ensure chocolate is fully set before breaking to achieve clean pieces and avoid crumbling.
02 -
Refrigerating untempered chocolate may cause surface blooming, affecting appearance but not taste.