Dark Chocolate Sea Salt Bark
This dark chocolate sea salt bark is a simple yet elegant dessert that's naturally gluten-free. The combination of rich dark chocolate and flaky sea salt creates a perfect balance of sweet and savory.
25 min
Total Time
12
Servings
easy
Difficulty
15 min
Prep Time
10 min
Cook Time
25 min
Total Time
Ingredients
- 12 oz High-quality dark chocolate (70% cacao or higher)
- 1 tsp Coconut oil
- 1-2 tsp Flaky sea salt
- 1/2 cup Pecans, chopped
- 1/4 cup Dried cranberries
- 1/4 cup Shredded coconut (unsweetened)
- 1/4 cup Pumpkin seeds (pepitas)
- 1/4 cup Chopped almonds
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
In a heatproof bowl set over a saucepan of simmering water (or using a double boiler), melt the dark chocolate and coconut oil, stirring occasionally until smooth.
- 3
Remove from heat and stir until completely melted and glossy.
- 4
Pour the melted chocolate onto the prepared baking sheet and spread it evenly into a thin layer, about 1/4 inch thick.
- 5
Sprinkle the chopped pecans, dried cranberries, shredded coconut, pumpkin seeds, and almonds evenly over the melted chocolate.
- 6
Gently press the toppings into the chocolate.
- 7
Sprinkle the flaky sea salt evenly over the bark.
- 8
Refrigerate for at least 30 minutes, or until the chocolate is firm.
- 9
Once firm, break the bark into irregular pieces.
- 10
Store in an airtight container in the refrigerator for up to 2 weeks.
Tips & Notes
- •Use high-quality dark chocolate for the best flavor and texture.
- •Don't overcook the chocolate, as it can become grainy. Melt it slowly and gently.
- •Experiment with different toppings to create your own unique flavor combinations.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.