Chocolate bark is one of the simplest sweet recipes to make, and it is easy to adapt to whatever nuts, seeds, and dried fruit you have at home. Here, tart cranberries, crunchy pistachios, and warming candied ginger or dried mango sit on a base of dark chocolate. A few pinches of Arctic Seaweed Salt or Viking Seaweed Salt on top bring out the depth of the chocolate and balance the sweetness of the fruit. It keeps well, so it works for a gift, a festive table, or an afternoon treat with coffee.
Instructions
- Line a baking tray with baking paper.
- Break the chocolate into pieces and melt it in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. You can also melt it in the microwave in short bursts, stirring in between.
- Pour the melted chocolate onto the lined tray and spread it into an even layer, about 5mm thick.
- Scatter the pistachios, cranberries, and candied ginger over the chocolate while it is still wet, pressing them down lightly so they stick.
- Finish with a few pinches of Arctic Seaweed Salt or Viking Salt.
- Leave to set in a cool place or in the fridge for about 1 hour, until completely firm.
- Break into pieces and serve, or store in an airtight container.
Products used in this recipe
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Arctic Seaweed Salt
Ordinær pris Fra 115,00 krOrdinær pris -
Viking Seaweed Salt
Ordinær pris Fra 115,00 krOrdinær pris0,00 krSalgspris Fra 115,00 kr
