This chocolate bark is a delightful little treat that looks elegant on a platter and takes just minutes to make. Customize it with your favorite nuts, fruits, or even edible flowers if you’re feeling ambitious.
Cranberry Pistachio Chocolate Bark
Ingredients
Scale
- 340 g (about 2 c) good-quality dark chocolate (60–70% cacao), chopped or in chips
- 90 g or ¾ c roasted nuts, roughly chopped (I used almonds, hazelnuts and pistachios)
- 40 g or ¼ c dried fruit (I used cranberries, but golden raisins or dried apricots work well)
- 1 tbsp chopped candied ginger (optional, for a zesty kick)
- Approximately ½ tsp flaky sea salt, for sprinkling
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a heatproof bowl set over a pot of gently simmering water (or in the microwave at 50% power in 30-second bursts), melt the chocolate until smooth. Stir often to prevent scorching.
- Pour the melted chocolate onto the prepared pan and spread it into an even layer in the centre of the pan (it won’t reach the edges). Aim for a thickness of about ¼-inch.
- While the chocolate is still warm, sprinkle the nuts and dried fruit evenly over the top, pressing lightly with your palms to ensure the toppings are embedded in the chocolate. Finish with a light sprinkle of flaky sea salt.
- Let the bark cool at room temperature or pop it in the fridge for about 20–30 minutes until fully set. Once firm, break it into rustic shards.
- Store in an airtight container at room temperature for up to a week (if it lasts that long!). It also makes a lovely little hostess gift, wrapped in parchment and tied with twine.
Notes
This bark makes the perfect sweet nibble for guests to enjoy with tea or coffee—or to take home as a charming edible favour. Bonus: It looks absolutely lovely nestled among the table’s springtime hues!
Adapted from Easy Chocolate Bark by Cookies and Kate.
