BHA & BHT Free Classic Chocolate Bark
Chocolate bark looks impressive but is genuinely one of the easiest things you can make at home, and this version delivers on every level — glossy, snappy dark chocolate swirled with white chocolate and loaded with almonds, pistachios, and tart dried cranberries. The tempering process here is the real secret: by melting most of the dark chocolate and then seeding it with reserved chopped chocolate, you coax it into that satisfying, professional-quality snap without any special equipment beyond a thermometer. A finish of flaky sea salt pulls everything together and makes each piece taste like it came from a fancy confectionery. For anyone navigating preservative sensitivities, store-bought chocolate and trail-mix-style toppings can be a minefield — BHA and BHT show up in packaging, coatings, and even some dried fruits. Starting from scratch with whole, minimally processed ingredients like chopped cacao-forward chocolate, raw nuts, and plain dried cranberries puts you in full control of what goes into every piece. The marbled swirl of white chocolate isn't just beautiful; it adds a creamy sweetness that balances the bittersweet depth of the 60–70% cacao base. Break it into rustic shards and pile them onto a plate, and no one will believe you made it yourself.
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Learn more →Ingredients
12 servings
- 12 oz dark chocolate (60–70% cacao), finely chopped
- 4 oz white chocolate, finely chopped
- ½ cup roasted salted almonds, roughly chopped
- ⅓ cup dried cranberries
- ¼ cup roasted pistachios, roughly chopped
- 1 tsp flaky sea salt
Instructions
- 1
Line a large rimmed baking sheet with parchment paper and set aside. Divide the chopped dark chocolate into two portions: set aside about one-quarter (3 oz) in a separate small bowl, and place the remaining three-quarters (9 oz) in a heatproof bowl.
- 2
Set the heatproof bowl with the 9 oz of dark chocolate over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, and registers 115–120°F (46–49°C) on an instant-read thermometer.
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