
Rich, snappy, and studded with color, this chocolate bark is the kind of treat that looks like it came from a fancy confectionery but comes together entirely at home. The combination of deep, bittersweet dark chocolate and creamy white chocolate swirled into a marbled pattern makes every piece genuinely stunning — no two look alike. Roasted almonds and pistachios bring crunch and a savory nuttiness, while dried cranberries add little bursts of tartness that cut right through the richness. A final scatter of flaky sea salt ties everything together and makes the chocolate flavor pop in the best possible way. The tempering process — melting most of the chocolate, then stirring in reserved chopped pieces to bring the temperature down — is what gives this bark that satisfying glossy sheen and clean snap when you break it apart. It's a naturally meat-free and seafood-free confection, so it fits effortlessly into a pescatarian lifestyle without any ingredient swaps or compromises. Break it into rustic shards, pile it onto a plate, and watch it disappear faster than you'd expect.
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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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