Low Iodine Classic Chocolate Bark

Total time1 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

12 servings

12 oz dark chocolate (60–70% cacao), finely chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Lindt Excellence 90% Cocoa Dark Chocolate Lily's Dark Chocolate Style Baking Chips Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Endangered Species Chocolate 72% Cocoa Smooth Dark Chocolate 3 Oz
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4 oz white chocolate, finely chopped
½ cup roasted salted almonds, roughly chopped
Chef's tip
Swap 1:1 and add a small pinch of salt if needed.
⅓ cup dried cranberries
¼ cup roasted pistachios, roughly chopped
1 tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

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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