Chocolate bark

This chocolate bark recipe is an extremely quick-to-make no-bake recipe that’s so easy to adjust to any occasion. Use nuts, seeds, dried berries, and fruit to create a unique chocolate dessert that will look fantastic on your table.

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Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: servings

Calories: 255kcal

Author: Anna

Equipment

Digital kitchen scale
Rubber spatula
Instant read thermometer
8" by 8" (20cm by 20cm) brownie pan
Parchment paper

Ingredients

300 g semi-sweet chocolate 54% cocoa
60 g roasted hazelnuts crushed
40 g dried cranberries
10 g roasted almond flakes

Instructions

Line an 8" by 8" (20cm by 20cm) brownie pan with parchment paper.
To a heat-proof bowl, add 200g of the chocolate. Place it over a pot with slightly simmering water (double-boiler method). The water should not touch the bottom of the bowl.
Stir the chocolate with a rubber spatula while it’s melting. When the chocolate is at 113- 122F (45-50C), remove the bowl onto a kitchen towel.
Add the rest of the chocolate (100g) and stir until it’s melted and the mixture has cooled down to 88F (31C).
Add ⅔ of the hazelnuts as well as ⅔ of the cranberries and mix until fully coated with the chocolate.
Pour the mixture into the prepared dish and spread evenly using the spatula.
Sprinkle the rest of the nuts and cranberries on top. Additionally, sprinkle on roasted almond flakes.
Leave it to set at room temperature. Then, break into pieces or cut into squares and serve.

Notes

Store your chocolate bark in an air-tight container at room temperature for up to 2 weeks.

Nutrition

Nutrition Facts

Chocolate bark

Serving Size

1 serving

Amount per Serving

Calories

255

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.03

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

245

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

0.4

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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