Yeast Free Classic Chocolate Bark
Rich, glossy, and loaded with texture, this chocolate bark is the kind of treat that looks like it came from a fancy confectionery but comes together entirely on your own countertop. The combination of deep, bittersweet dark chocolate and creamy white chocolate swirled into a marbled pattern makes every piece genuinely beautiful — and no two break the same way. Roasted almonds and pistachios add a satisfying crunch, while dried cranberries bring a pop of tartness that cuts through the richness perfectly, and a final scatter of flaky sea salt ties everything together. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient here, from the cacao to the nuts to the dried fruit, is completely free of any leavening or fermentation concerns. The tempering process, which involves melting most of the chocolate and then stirring in reserved chopped pieces to bring the temperature down, gives the finished bark that professional-level snap and shine without any special equipment beyond a thermometer. Once it sets, you simply break it into rustic shards and it's ready to share, gift, or quietly eat straight from 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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