Chocolate Bark

2015-01-16-Julia_CHOCOLATEBARK.jpg

I tend to keep  a big bar of dark chocolate in the pantry for – you know – “emergencies.” I like chopping it to make oatmeal-chocolate chunk cookies, adding a bit to my coffee on a gray Monday morning,  or melting it to make delicious bark.

My favorite ingredient to use in this recipe is Maldon Sea Salt Flakes, or finishing salt, which adds a beautiful texture and flavor to the chocolate. Feel free to adapt the fruit and nuts to whatever you have on hand!

INGREDIENTS

  • 8 ounces of dark chocolate (I favor the 72% cocoa bar from Trader Joe’s)

  • ¼ cup chopped peanuts (or cashews, almonds, whatever you like)

  • 2 tablespoons dried cranberries (or cherries, apricots, whatever suits you)

  • 1-2 teaspoons Maldon Sea Salt for sprinkling

Note: It is important to use parchment paper for this recipe so the chocolate doesn’t stick to the pan.


Line a sheet tray with parchment and set aside.

Set a stainless steel mixing bowl over a pot of water. Be sure the bottom of the bowl isn’t touching the water. Add chocolate to the bowl. Heat the water until very gently simmering, but not boiling.

Stir the chocolate until melted. Take care not to get any water into the chocolate, as it is melting, or it will “break.” Melting should take about 5 minutes – be patient!

Spread the melted chocolate onto the parchment paper. Top with nuts, dried fruit, and sprinkle with finishing salt.

Place the bark into the freezer for at least 30 minutes until it sets. After it has set, break it into pieces and serve.  It can be kept in the freezer or the refrigerator, in an airtight container – until ready to serve.


Julia NordgrenComment