Fruit and Nut Chocolate Bark

Name: Fruit and Nut Chocolate Bark
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Dessert Parlour
Ingredients: 300 g dairy-free dark chocolate (60–70%), chopped; 40 g Pistachios, roughly chopped; 40 g Almonds, toasted and roughly chopped; 40 g Dried cranberries; 1 pinch flaky sea salt

Glossy dark chocolate studded with pistachios, almonds and ruby cranberries, snapped into shards. The easiest edible gift.

Dessert Parlour · Desserts · prep 10 min · cook 5 min · waiting 1 h · serves 12 · Vegetarian, Vegan, Gluten-free, Dairy-free, Pescatarian

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Ingredients

300 g dairy-free dark chocolate (60–70%), chopped
40 g Pistachios, roughly chopped
40 g Almonds, toasted and roughly chopped
40 g Dried cranberries
1 pinch flaky sea salt

Method

Line a baking tray of about 25 × 30 cm with baking paper.
Set aside a third of the chocolate. Melt the rest in a heatproof bowl over barely simmering water, stirring, until smooth, then take it off the heat and stir in the reserved chocolate until it has all melted. This keeps the bark shiny and snappy.
Pour onto the paper and spread into a layer about 5 mm thick.
Scatter over the pistachios, almonds and cranberries straight away, pressing them in lightly, then sprinkle with a little salt.
Leave in a cool place or the fridge for about 1 hour, until set hard, then snap or cut into rough shards.

Tips

Contains nuts. Freeze-dried raspberries, pumpkin seeds or crushed pretzels (not gluten-free) are good swaps.
Store in an airtight tin somewhere cool for up to 2 weeks.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Love and Lemons olive magazine

Open Fruit and Nut Chocolate Bark in Nouns Cooking