Go Back
Print Recipe

Dark Chocolate Bark

Pay attention chocoholics- this irresistible dark chocolate bark may very well become your new mini-indulgence. Get yourself some of the best-quality dark chocolate you can find, coupled with a variety of colorful sweet, salty, crunchy and chewy mix-in’s and before you know it, you have a little piece of chocolate heaven staring back at you. But do be mindful of your nibbling…a small piece or two will suffice or too much “pudge” will end up clinging to your tummy and hips.

Yield: 32 pieces (depending on thickness of bark)
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1 pound high-quality dark chocolate coarsely chopped (see MPM Mini-Bites)

Mix In’s

    Combo #1

    • Dried cranberries or cherries coarsely chopped (unsweetened, sulfite-free if possible)
    • Dried apricots coarsely chopped (unsweetened, sulfite-free if possible)
    • Pistachios coarsely chopped (unsalted)
    • Coarse salt such as Himalayan pink

    Combo #2

    • Almonds coarsely chopped (unsalted)
    • Raw cacao nibs
    • Espresso beans finely chopped

    Combo #3

    • Pretzels coarsely chopped

    Combo #4

    • Almonds coarsely chopped (unsalted)
    • Pretzels coarsely chopped

    Combo #5

    • Crushed red and white peppermint candies

    Instructions

    Prepping the Pans

    • Line a baking sheet with parchment or waxed paper, allowing paper to hang over pan on 2 sides.

    Choose the Mix in’s

    • No set amounts are required as the quantity of mix-in’s you use depends on your preference. In general, about 1 cup combined mix-in’s per 1 pound of chocolate should suffice. If you are using salt, just light sprinkling will do.
    • Prepare desired toppings; set out on a cutting board.

    Melt the Chocolate

    • In a double boiler (or a glass bowl set over a 2-quart pot), melt chocolate over simmering water. Stir until melted. Remove chocolate from heat.

    Make the Bark

    • Carefully pour melted chocolate onto paper, spreading with a spatula, about 1/4-inch thick (or thicker, if desired), leaving a border of paper on all sides. (allows for easy removal from pan)
    • Scatter desired mix-in combos over chocolate, pressing in lightly.
    • Allow to set at room temperature for about 4 hours until completely set and hardened. (refrigerating or freezing will speed up the process).
    • Peel off parchment paper from chocolate slab. Break into irregularly-shaped pieces.
    • *If making more than one recipe, (1 pound of chocolate each) you should be able to fit 2 batches per pan.

    Notes

    Make Ahead and Storage Tips: may be made up to 3 weeks ahead; cover and refrigerate either in whole sheets or pieces. Bark may also be frozen for up to 6 months.