I enjoy gifting a homemade sweet during the holidays! Here is my holiday take on chocolate bark. The key to the recipe is the quality of your ingredients. Using the best quality chocolate and sea salt will guarantee a delicious result. Happy Gifting!
From by the bay wishing you dark chocolate food memories!
Dark Chocolate Bark with Pomergranate and Sea Salt
Adapted from Ina Garten’s White Chocolate Bark from “Barefoot Contessa How Easy is That?” published 2010
16 ounces very good dark chocolate, finely chopped
1/2 cup dried pomegranate arils or dried cranberries
1 teaspoon coarse sea salt ( or more to taste), such as Maldon
Place 3/4 of the chocolate in a microwave safe glass bowl. Place in microwave for 30 seconds, remove and stir with a rubber spatula. Repeat in 30 second intervals stirring in between each until chocolate is melted. Add remaining chocolate and stir until it melts. You may need to place back in microwave for another 10 seconds or so to melt the remaining chocolate.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.