Deluxe sweet and salty chocolate bark.
This deliciously easy, no-bake confection makes a great holiday or hostess gift. Rather than chocolate chips, you’ll get better results by using chocolate intended for melting in either wafer or block form. Find it, as well as edible gold dust spray, at specialty food shops or bulk stores.
Ingredients
- 10 oz (285 g) dark or bittersweet chocolate
- 4 oz (113 g) white chocolate
- ½ cup (60 g) pretzel twists, coarsely chopped
- ½ cup (60 g) chopped pistachios
- ½ cup (65 g) chopped dried cranberries
- 1 teaspoon flaky sea salt
- Edible gold dust spray (optional)
Method
- Line a baking sheet with parchment paper. Ensure all your equipment is dry, as even a drop or two of water can cause the chocolate to clump or seize when melting.
- If using blocks of chocolate, chop the dark/bittersweet into ½ inch (1.25 cm) pieces (no need to chop if using wafers). Place in a microwave-safe bowl and heat on medium-high power for 30 seconds, then stir. Continue microwaving and stirring at 30-second intervals until melted, about 3 minutes total. Repeat with the white chocolate in a separate bowl (time will be less than for dark chocolate).
- Pour the dark chocolate onto the prepared baking sheet and spread into an oval about 10 x 7 inches (25 x 17.5 cm) in size and about ¼ inch (.6 cm) thick. Drizzle the white chocolate over top. Use a spatula or knife to swirl the chocolates together.
- Scatter the chopped pretzels, pistachios, and cranberries evenly across the top of the chocolate, then use your fingers to gently press them into the chocolate. Sprinkle with flaky salt.
- Let the bark harden completely at room temperature for about 2 hours. (If the room is warm, you may need to freeze the bark for a few minutes.) Spray with edible gold dust and let sit 5 minutes, then break into pieces. Store in an airtight container at room temperature for up to 2 weeks.
Paula Roy
