Coconut Free Classic Chocolate Bark
Rich dark chocolate meets creamy white chocolate swirls in this stunning confection that looks like it came straight from a high-end candy shop. The tempering process — melting, seeding, and cooling the chocolate to just the right temperature — gives the bark that satisfying glossy sheen and clean snap that makes every bite feel special. Roasted almonds and pistachios add crunch and a savory depth, while dried cranberries bring a pop of tart sweetness that keeps things from feeling too rich. A final scatter of flaky sea salt ties it all together in the best possible way. Many store-bought chocolate barks and specialty confections sneak in coconut oil as a shortcut to a smoother melt, so making this from scratch with straightforward ingredients means you stay in full control of what goes into every piece. Breaking the finished slab into jagged, irregular shards is genuinely one of the most satisfying steps in any recipe. Whether you're gifting it, serving it at a party, or just keeping a stash in the kitchen, this bark disappears 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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