Try this Sea Salt Dark Chocolate Bark recipe, or contribute your own.
- 1 cup raw nuts of choice (i like pistachios pecans, almonds, hazelnuts)
- 1 pound dark chocolate (70% 80%, 90% or even 99-100%)
- 3 tbsp extra virgin coconut oil (you can also substitute butterâ oil or ghee)
- 1/2 tsp crushed/groundâ himalayan pink salt
- 2 tbsp nut butter
- 1/2 cup goji berries cranberries, cherries, mulberries
- 1/2 cup coconut flakes (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (454g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Melt the chocolate, coconut oil and nut butter in a double boiler or on very low in a saucepan, stirring often. Be sure to save some for a drizzling on top.
- Once melted pour the mixture onto a baking sheet lined with parchment paper and spread evenly with a spatula.
- Sprinkle with nuts, coconut flakes, berries, and sea salt evenly.
- Carefully place sheet in the fridge to harden up for about 20-30 minutes.
- Warm remaining chocolate up and using a fork, dip into the chocolate and tilt fork sideways - shake the fork and sprinkle/drizzle chocolate over the bark.
- Place back into fridge for about 10 minutes.
- Once the bark is hardened, take out of fridge.
- Using your fingers, break the chocolate into several pieces of different shapes and sizes.
- Serve and enjoy!
- Stored in a cool dry place (I keep mine in the fridge) in an airtight container, this will keep for several weeks.
Scaling and Proportions
Melting chocolate requires precise temperature control to prevent scorching and seizing. Using a double boiler keeps the heat gentle, ensuring the cocoa solids and fats remain stable. When scaling this formulation upward or downward, maintain the fat ratio by keeping the coconut oil or butter proportional to the total weight of the chocolate. Exceeding three tablespoons of fat for one pound of chocolate will prevent the mixture from setting into a crisp sheet. Conversely, reducing the fat too drastically creates a brittle product that shatters uncontrollably during segmentation. Roasting raw nuts beforehand at 350 degrees Fahrenheit for ten minutes intensifies their essential oils before they are embedded into the surface. Spreading the melted mass evenly across a parchment-lined baking sheet to a thickness of approximately one-quarter inch yields optimal snap.
Storage and Longevity
Confections containing dried fruit and roasted nuts demand specific environmental conditions to prevent rancidity and bloom. Storing the broken pieces inside an airtight container within a refrigerator maintains structural integrity for up to three weeks. Bringing the chocolate to ambient room temperature before consumption softens the cocoa butter, allowing the secondary flavors of the sea salt and berries to register properly on the palate. Avoid humid storage areas, as ambient moisture causes sugar bloom, leaving a powdery white haze across the surface.
