Description
This easy homemade chocolate bark recipe features high-quality dark chocolate combined with toasted nuts, dried cranberries, and candied ginger for a delightful mix of textures and flavors. Perfect for gifting or snacking, this no-bake treat requires minimal prep and is set by chilling or room temperature, making it a quick and satisfying dessert or gift.
Ingredients
Chocolate
- 12 ounces good quality dark chocolate (I used Ghirardelli 70%)
Toppings
- ⅔ cup chopped nuts or seeds (pistachios, pecans, walnuts, almonds, pepitas all work well)
- ¼ cup dried cranberries
- 3 tablespoons chopped candied ginger
- A few pinches flaky salt such as Maldon or fleur de sel
Instructions
- Toast the nuts and seeds: Preheat your oven to 350°F. Spread the nuts and seeds evenly on a rimmed baking sheet and toast them for 5 to 10 minutes, stirring once or twice, until fragrant. It’s best to toast them whole and chop after they have cooled for better texture.
- Melt the chocolate: Roughly chop the chocolate and place it in a heatproof bowl. Fill a medium saucepan with a few inches of water and bring it to a steady simmer. Set the bowl on top of the saucepan, ensuring the bowl’s bottom does not touch the water. Stir the chocolate occasionally until it is almost fully melted but still has some chunks. Remove from heat and stir until fully smooth to prevent burning and ensure proper setting.
- Spread the chocolate: Line an 11×17-inch baking sheet or similar with parchment paper. Pour the melted chocolate into the center and use an offset spatula to spread it evenly to about ¼-inch thickness. It won’t reach all the edges of the sheet.
- Add toppings: Evenly scatter the toasted nuts and seeds, dried cranberries, candied ginger, and flaky salt over the spread chocolate while it is still melted.
- Set the bark: Allow the chocolate to harden completely by letting it rest at room temperature for 2 to 3 hours, or speed up the process by refrigerating it for about 15 minutes.
- Break and serve: Once fully set, break or chop the chocolate bark into pieces of your desired size and enjoy or package for gifting.
Notes
- Storage: Store the chocolate bark in an airtight container at cool room temperature for up to 2 weeks. Avoid direct sunlight, heat, and humidity to maintain texture and prevent melting or sugar bloom. Refrigerate if your kitchen is warm, where it will keep for up to 3 weeks.
- Freezing: Chocolate bark freezes well. Use a freezer-safe bag or airtight container, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature for 10–15 minutes before serving to avoid condensation.
