Xanthan Gum Free Classic Chocolate Bark
Rich dark chocolate, creamy white chocolate swirls, crunchy nuts, chewy cranberries, and a hit of flaky sea salt — this bark is the kind of treat that disappears fast at any gathering. The real magic here is in the tempering process: by melting most of the dark chocolate and then stirring in reserved chopped chocolate to bring the temperature down, you get that gorgeous glossy finish and satisfying snap without any specialty additives. Many store-bought chocolates and confections sneak in stabilizers and thickeners that can be a problem for anyone avoiding xanthan gum, but this recipe keeps things beautifully clean — just real chocolate, nuts, dried fruit, and salt. The marbled effect from dragging a skewer through the white chocolate drizzle looks seriously impressive, but it takes about ten seconds and zero artistic talent to pull off. Breaking the finished slab into jagged, rustic pieces is genuinely one of the most satisfying steps in any recipe. Whether you're boxing it up as a gift or stashing it for yourself, this bark proves that skipping unnecessary additives doesn't mean skipping any of the indulgence.
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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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