Ingredients
Chocolate Mixture
- 12 ounces dark chocolate, 70% cacao (about 4 (3.5-oz) bars)
- ⅓ cup lightly salted pistachios (no-shell), roughly chopped (plus more for topping)
- ⅓ cup whole almonds, roughly chopped (plus more for topping)
Finishing Touches
- Coarse sea salt for sprinkling, to taste
Instructions
- Prepare the work surface: Line a large sheet pan with a Silpat mat or parchment paper to prevent sticking. Ensure you have space in your fridge or freezer ready to chill the chocolate bark once assembled.
- Melt the chocolate: Break the chocolate bars into smaller pieces and place them in a microwave-safe bowl. Heat in 30-second intervals, stirring each time until fully melted and warm but not hot to prevent the chocolate from spreading too thin.
- Combine nuts and chocolate: Stir the roughly chopped pistachios and almonds into the melted chocolate until evenly distributed, reserving some nuts for topping.
- Spread the mixture: Pour the chocolate and nut mixture onto the lined sheet pan and spread it evenly into a ¼ inch thick layer. Sprinkle the remaining pistachios and almonds on top, then add coarse sea salt to taste.
- Chill the bark: Refrigerate for at least 45 minutes or freeze for 30 minutes until the chocolate is fully set and firm to the touch.
- Break and serve: Carefully peel the set chocolate bark away from the Silpat mat or parchment paper, then break it into smaller pieces. Enjoy immediately or store in an airtight container.
Notes
- Use good-quality dark chocolate with 70% cacao for the best flavor and texture.
- Ensure no water gets into the chocolate while melting to avoid seizing.
- Pistachios and almonds can be lightly toasted for extra flavor if desired.
- Store the bark in an airtight container at room temperature for up to 2 weeks or refrigerated for longer freshness.
- You can customize the bark by adding dried fruits or other nuts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
