Dark Chocolate Fruit and Nut Bark
In short: Dark chocolate bark with toasted almonds, dried cranberries and flaky salt. Four ingredients, no baking, and a glossy snap once it sets. It takes about 20 min in total and makes 12 servings.
- Prep
- 15 min
- Cook
- 5 min
- Resting
- 45 min
- Total
- 20 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 190 kcal
Chocolate bark is one of the easiest sweets to make at home: melted chocolate spread thin, scattered with nuts and dried fruit, and broken into shards once it sets. The only technique worth learning is a simple shortcut that keeps the chocolate glossy and snappy. Melt most of it, then stir in the rest off the heat. The toppings are flexible, so use whatever nuts, seeds or fruit you have. It makes a good gift and keeps for weeks.
Instructions
- Line a baking sheet with parchment paper. Set aside about one-third of the chocolate (100 g) in a small bowl.
- Melt the remaining two-thirds in a dry heatproof bowl over barely simmering water, or in the microwave in 30-second bursts, stirring each time, until it is almost completely melted and reaches about 45°C (115°F).
- Take the bowl off the heat and stir in the reserved chocolate a handful at a time until completely smooth and glossy. This cools the chocolate and keeps it snappy once set.
- Pour the chocolate onto the parchment and spread it with a spatula into a rectangle about 20 x 30 cm (8 x 12 in) and 5 mm (1/4 in) thick.
- Scatter the almonds and cranberries over the top and press them in lightly. Sprinkle with the flaky salt.
- Chill for 30 to 45 minutes, until completely firm. Break into shards and store in an airtight container in a cool place.
Tips
- Keep everything dry. A single drop of water makes melted chocolate seize into a grainy paste, so dry the bowl, the spatula and any fruit well.
- Swap the toppings for pistachios, pumpkin seeds, crushed pretzels or freeze-dried raspberries. About 100 g of toppings in total is plenty.
Questions and answers
Why is my chocolate bark dull or streaky?
The chocolate was probably overheated or cooled slowly, so the cocoa butter separated. Melt it gently and stir in unmelted chocolate as in this recipe to keep it glossy.
How long does chocolate bark last?
In an airtight container in a cool, dry place it keeps for 2 to 3 weeks. You can freeze it for up to 2 months.
What can I use instead of almonds?
Any toasted nut works, including hazelnuts, pistachios or pecans. For a nut-free bark, use pumpkin seeds or sunflower seeds.
How long does it take to make Dark Chocolate Fruit and Nut Bark?
About 20 min in total: 15 min of preparation and 5 min of cooking.
How many calories are in Dark Chocolate Fruit and Nut Bark?
About 190 kcal per serving, with 3 g of protein, 15 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 50 mg |
Estimated values, calculated from the ingredients.
