Snap into a rich slab of tempered dark chocolate, swirled with delicate marbled ribbons and scattered with roasted almonds, pistachios, and tart dried cranberries. Each bite plays deep cacao bitterness against sweet-tart fruit and a satisfying nutty crunch, finished with a scatter of flaky sea salt that makes the whole thing sing. The tempering step is what gives this bark its glossy shine and clean, audible snap when you break it into pieces. It all comes together on a single sheet pan, no candy thermometer skills beyond basic patience required, so it's an easy homemade treat to have on hand for gifting or snacking. This one is a solid pick for a dairy free dessert table, whether you're filling holiday tins or just craving something sweet with texture in every bite.
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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.
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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