Honey 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 shop but comes together with straightforward pantry ingredients. The combination of deep, bittersweet dark chocolate and creamy white chocolate swirled into a marbled pattern makes every piece visually stunning — and no two break the same way. Roasted almonds, pistachios, and dried cranberries add crunch, chew, and a pop of tartness, while a finish of flaky sea salt pulls the whole thing together beautifully. Many store-bought chocolate confections sneak in honey as a sweetener or glaze, so making your own from scratch means you stay in complete control of what goes in. The tempering process — melting, seeding with reserved chopped chocolate, and cooling to the right temperature — gives the finished bark that satisfying snap and professional-looking sheen without any special equipment beyond a thermometer and a heatproof bowl. Breaking it into irregular shards by hand is genuinely one of the most satisfying steps in any recipe. Wrap pieces in parchment and tuck them into a tin for gifting, or keep a stash in the kitchen for whenever a chocolate craving hits.
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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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