Nutmeg Free Classic Chocolate Bark
Rich dark chocolate meets creamy white chocolate swirls in this stunning confection that looks like it came straight from an artisan candy shop. The tempering process — melting, seeding, and cooling the chocolate to just the right temperature — gives every piece that satisfying glossy sheen and clean snap that makes homemade bark genuinely impressive. Roasted almonds and pistachios add crunch and a savory depth, while dried cranberries bring a pop of tart sweetness that keeps each bite interesting. A final scatter of flaky sea salt ties everything together in the best possible way. Because this recipe relies on pure, straightforward ingredients with no warm spices in the mix, it's a worry-free treat for anyone who needs to avoid certain spice-derived compounds that sneak into so many store-bought chocolates and holiday confections. Breaking the finished slab into rustic, jagged pieces 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 fast.
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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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