Cashew Free Classic Chocolate Bark
Rich dark chocolate meets creamy white chocolate swirls in this stunning confection that looks like it came straight from a specialty candy shop. The tempering process — melting, seeding, and cooling the chocolate to just the right temperature — gives every piece that satisfying glossy sheen and clean snap that makes homemade bark genuinely impressive. Roasted almonds and pistachios add crunch and a savory depth, while dried cranberries bring little bursts of tartness that cut through the richness beautifully. A final scatter of flaky sea salt ties everything together and makes it nearly impossible to stop at one piece. For anyone navigating tree nut concerns around cashews specifically, this recipe leans on almonds and pistachios without a single cashew in sight, so you can enjoy every bite with total confidence. It's the kind of treat that works equally well as a holiday gift, a party platter centerpiece, or a late-night indulgence broken straight off the sheet.
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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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