Dark Chocolate Sea Salt Bark with Almonds
Crisp dark chocolate bark studded with toasted almonds, pumpkin seeds, tart dried cranberries, and bitter cacao bits, finished with flaky sea salt.
Inspired by classic French chocolate mendiants, this crisp dark chocolate slab offers an irresistible balance of rich cocoa, nutty crunch, and tangy sweetness. Toasted almonds and pumpkin seeds nestle alongside chewy dried cranberries and pure cacao bits for texture in every snap. It comes together in minutes and makes an elegant, clean treat for any gathering.
Ingredients
Every ingredient is a real Clearshelf product, scored- 86180 g dark chocolate, finely chopped
- 961 tsp virgin coconut oil
- 9150 g sprouted almonds, roughly chopped
- 8335 g pumpkin seeds
- 7630 g dried cranberries, roughly chopped
- 9320 g 100% dark chocolate, finely chopped into nib-sized bits
- 1/2 tsp flaky sea salt
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- 2
Place the chopped sprouted almonds and pumpkin seeds in a dry skillet over medium-low heat. Toast for 3 to 4 minutes, shaking the pan frequently, until fragrant and lightly golden, then transfer immediately to a small bowl to cool.
- 3
Set a heatproof glass bowl over a small saucepan filled with 1 inch of barely simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and virgin coconut oil to the bowl.
- 4
Stir the chocolate mixture constantly with a silicone spatula for 3 to 4 minutes over low heat until completely melted, smooth, and glossy, then remove the bowl from the heat.
- 5
Pour the melted chocolate onto the prepared parchment paper and spread it into an even rectangle roughly 1/4-inch thick.
- 6
Scatter the toasted sprouted almonds, toasted pumpkin seeds, chopped dried cranberries, and chopped 100% dark chocolate bits evenly over the warm chocolate slab. Gently press the toppings into the chocolate with your fingertips so they adhere.
- 7
Finish by sprinkling the flaky sea salt evenly across the surface.
- 8
Transfer the baking sheet to the freezer for 8 to 10 minutes until the chocolate slab is completely solid and firm to the touch.
- 9
Peel the bark away from the parchment paper and snap it by hand into irregular shards to serve.
Store the broken bark in an airtight glass container in the refrigerator for up to two weeks, or keep it frozen for a crisper snap. If melting in the microwave instead of a double boiler, heat in 20-second bursts at 50% power, stirring thoroughly between each burst to avoid scorching.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.