Ingredients
Units
Scale
- 10.5 oz high-quality dark chocolate (60% cocoa or more)
- 1.75 oz whole almonds
- 1.75 oz whole pistachios, shelled
- 1.4 oz dried apricots (whole or halved)
- 0.7 oz dried cranberries
- 0.25 teaspoon sea salt flakes
- Edible gold leaf and edible silver leaf, for garnish
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper so the chocolate bark will release easily once set.
- Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl set over a pot of gently simmering water. Stir continuously until completely melted and smooth, then remove from the heat.
- Spread the chocolate: Pour the melted chocolate onto the prepared baking sheet and spread it into a thick, even rectangle, about 0.25 inches thick.
- Add the toppings: Scatter whole almonds, whole pistachios, dried apricots, and dried cranberries evenly over the surface of the melted chocolate. Gently press the toppings into the chocolate so they adhere.
- Season and decorate: Sprinkle sea salt flakes over the bark, then add small pieces of edible gold and silver leaf for a shimmering, luxurious finish.
- Chill: Transfer the baking sheet to the refrigerator and chill for at least 45 minutes, or until the chocolate is completely set and firm.
- Break and serve: Once set, break or cut the chocolate bark into rustic pieces. Serve immediately or store in an airtight container at room temperature or in the refrigerator for up to two weeks.
Notes
This recipe is naturally gluten-free and can be made vegan by using dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg