Celery Free Classic Chocolate Bark
Rich, glossy, and loaded with texture, this chocolate bark is the kind of treat that looks like it came from a fancy confectionery but comes together entirely in your own kitchen. The technique here is real tempering — a seeding method that brings the dark chocolate to the perfect working temperature for a satisfying snap and a beautiful sheen once it sets. Swirls of white chocolate get pulled into a marbled pattern with just a toothpick, so every piece looks genuinely stunning without any special equipment. Roasted almonds, pistachios, and dried cranberries add crunch, chew, and a little tartness that keeps each bite interesting, while a final scatter of flaky sea salt ties everything together. Celery and celery derivatives have no place in a chocolate bark recipe to begin with, which makes this a naturally worry-free choice — just straightforward, high-quality ingredients doing exactly what they're supposed to do. Breaking the finished slab into jagged, irregular pieces is honestly one of the most satisfying steps in any recipe. Box it up as a gift or pile it onto a dessert board and watch it disappear faster than you'd expect.
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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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