Dark chocolate gets carefully tempered on the stove until it turns glossy and snaps cleanly, then spread into a thin, even slab that becomes the base for this bark. A swirl of white chocolate gets marbled through the top in loose, artful strokes before a shower of roasted almonds, chewy dried cranberries, and pistachios gets pressed in for crunch and color. A finishing sprinkle of flaky sea salt plays up the contrast between rich chocolate and salty-sweet toppings in every irregular, hand-broken piece. It sets up firm and satisfying with minimal hands-on effort, and it's the kind of treat that looks far more impressive than the work it actually takes. This one is a genuinely solid pick for a vegan dessert table or holiday gift tin — easy to portion out, easy to love.
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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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