Sea Salt Chocolate Bark
This Sea Salt Chocolate Bark is salty and sweet, with a fantastic crunch in each bite. The cranberries, pistachios, coconut, and sea salt toppings make this a colorful, irresistible treat!
Equipment
Ingredients
- 400 g Lindt Sea Salt chocolate 4 bars
- 60 g Dried cranberries
- 60 g Pistachios
- 30 g Coconut chips
- Sea Salt to sprinkle over the bark
Instructions
- Chop the cranberries, pistachios, and coconut chips to make them smaller. Set aside. Then line a baking sheet or cutting board with parchment paper.
- Finely chop 3 Lindt chocolate bars and carefully melt the chocolate in a double boiler. If you don’t have a double boiler, use a heatproof bowl on top of a pan with simmering water. Ensure the water doesn’t get to a boil to avoid splashing and overheating the chocolate.
- Heat the chocolate to 118°F (48°C). Measure the temperature frequently with a food thermometer to ensure it doesn’t get too hot! Once you reach the desired temperature, let the chocolate cool for a few minutes.
- Meanwhile, finely chop or grate another chocolate bar. Then add it into the bowl with the melted chocolate. Stir thoroughly, then let it stand for a few minutes to let the grated chocolate melt. Continue to stir until all the chocolate is melted and the temperature has reduced to 80°F (27°C).
- Then gently reheat the chocolate to 90°F (32°C). Return the bowl to the double boiler or above the pan with simmering water for a couple of seconds at a time until you reach 90°F and the chocolate is tempered.
- Add half of the mix-ins (cranberries, pistachios, and coconut chips) to the tempered chocolate and mix until thoroughly combined.
- Pour the chocolate onto the lined baking sheet/cutting board and spread it in an even layer to your desired thickness.
- Immediately sprinkle the remaining cranberries, pistachios, and coconut over the top and add some coarse sea salt if desired.
- Let the bark harden. You can speed up the process by putting the baking sheet into the fridge for about 15 minutes.
- Once the bark has hardened, cut it into irregular pieces with a sharp knife.
- Store in an airtight container at room temperature for up to a month.
Notes
➙ The toppings are customizable; if you don’t like pistachios, switch them out with another nut; or use raisins rather than cranberries.
➙ You can use milk or white chocolate if you prefer it over dark chocolate. Milk chocolate should be heated to 88°F (31°F) and white to 86°F (30°C) for the second warming of the tempering process.