Dark Chocolate Bark
Have you ever made chocolate bark? Biting into a piece of chocolate bark with so many different flavors and textures is incredibly satisfying. The chocolate melts on your tongue while almonds and pumpkin seeds provide crunch, and dried cranberries add chewiness.
Servings: 20 pieces
Calories: 235kcal
Ingredients
- 4 cups dark chocolate , chopped
- 1 cup almonds
- 1/2 cup pumpkin seeds
- 1/2 cup cranberries
Instructions
- Gradually melt two-thirds of the chocolate (using a double boiler). Add the chocolate to a stainless steel bowl placed over a saucepan with a few inches of water. The bowl should create a seal with the bottom saucepan to trap the steam produced by the hot water. Make sure not to get any water into the chocolate since it will cause the chocolate to seize up! Also, the bottom of the bowl shouldn't be touching the water - this would cause the chocolate to get too hot. Bring the water to a gentle simmer over medium-low heat. Once the water is hot, turn the heat to the lowest setting. Slowly melt the chocolate, stirring occasionally, until it's about two-thirds melted. Then, remove the chocolate from the heat.
- Gradually melt two-thirds of the chocolate (using a microwave). Add the chocolate to a stainless steel bowl and microwave for 20 seconds on high, then stir. Microwave for 20 seconds on high once again, then stir. Microwave for 15 seconds on high, then stir. As the chocolate begins to melt, microwave at 10-15 second increments at half power until the chocolate is about two-thirds melted.
- Stir until the chocolate is completely melted. Remove the chocolate from the heat and stir until it is completely melted and the temperature on the thermometer registers 89.6°F/32°C (for dark chocolate), 86°F/30°C (for milk chocolate), 84.2°F/29°C (for white chocolate). If the chocolate exceeds those temperatures, it will have to be tempered. If the chocolate has not melted completely and is still too cool, set it over the saucepan/put it in the microwave for a few more seconds.
- Add the mix-ins. Stir the almonds, pumpkin seeds, and cranberries into the melted chocolate, making sure all the mix-ins are entirely covered in chocolate. Pour the chocolate onto a parchment paper-lined baking sheet and spread it into an even layer.
- Chill. Transfer the chocolate to the refrigerator to harden, for about 10 minutes. Once set, break the chocolate into desired pieces.
- Store. Leftover chocolate keeps well in an airtight container in a cool, ideally between 65-70°F/18.3-21.1°C, dry, dark place away from direct sunlight, moisture, and strong scents. If your house is warmer than 75°F/23.9°C, store the chocolate in an airtight container in the refrigerator. Allow chilled chocolate to come to room temperature without opening the airtight container so that any condensation forms on the outside of the container and not on the chocolate. Always bring cold chocolate to room temperature before eating; cold chocolate doesn't melt or disperse flavor as nicely.
Notes
*Nutrition information is approximate and may contain errors. Please feel free to make your own calculations.
Nutrition
Serving: 1of 20 | Calories: 235kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Fiber: 5g | Sugar: 7g