Paraben Free Classic Chocolate Bark
Rich dark chocolate meets creamy white chocolate swirls in this stunning confection loaded with crunchy almonds, pistachios, dried cranberries, and a finishing hit of flaky sea salt. The combination of textures and flavors makes every jagged piece feel like something you'd find at a fancy chocolate shop — except you made it yourself. One of the smartest moves here is the tempering technique, where a portion of reserved chopped chocolate is stirred back into the melted base to bring the temperature down gradually, giving the finished bark that satisfying glossy sheen and clean snap. Avoiding parabens often means steering clear of heavily processed confections with long ingredient lists full of preservatives, and this recipe keeps things beautifully straightforward — real chocolate, real nuts, real fruit. The marbling step, where you drag a toothpick through pools of white chocolate, is genuinely fun and makes the bark look far more impressive than the effort involved. Break it into rustic, uneven pieces and it's ready to gift, share, or quietly eat straight off the parchment.
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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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