Salted Chocolate Bark with Almonds & Cranberries
This sophisticated confection transforms simple chocolate into an elegant treat with the addition of Murray River Salt flakes. The salt enhances the chocolate's richness while providing delightful textural contrast. The combination of crunchy almonds and tart cranberries creates a perfect balance of flavors and textures that makes this bark absolutely irresistible.
- DIFFICULTY: EASY
- 35 minutes (including chilling)
Ingredients
Serves: 4 as a side dish
Ingredients
- 200g dark chocolate (70% cocoa or higher), preferably good quality
- ¼ cup raw almonds, roughly chopped into varying sizes
- 2 tbsp dried cranberries, preferably unsweetened
- ½ tsp Murray River Salt flakes
- Optional: 1 tsp orange zest for citrus notes
Method
- Prepare workspace: Line a baking tray or large plate with baking paper. Ensure your workspace is cool and dry, as chocolate can be temperamental in warm conditions.
- Prep toppings: Roughly chop almonds into varying sizes – some pieces should be quite small, others larger for textural interest. If cranberries are very large, chop them in half. Set aside with salt flakes.
- Melt chocolate properly: Break chocolate into even pieces and place in a heatproof bowl. Set bowl over a saucepan of gently simmering water (ensure bottom doesn’t touch water). Stir occasionally until chocolate is completely melted and smooth. Alternatively, microwave in 20-second bursts, stirring between each burst.
- Test temperature: The melted chocolate should be warm but not hot. If it’s too hot, let it cool slightly – this prevents the toppings from sinking into the chocolate.
- Pour and spread: Pour melted chocolate onto prepared tray. Using an offset spatula or the back of a spoon, spread into an even layer approximately ½ cm thick. Aim for a roughly rectangular shape, but rustic edges are perfectly fine.
- Add toppings: Working quickly before chocolate sets, scatter almonds and cranberries evenly across the surface. Press them gently into the chocolate to ensure they adhere. Add orange zest if using.
- Finish with salt: Sprinkle Murray River Salt flakes evenly over the entire surface. The flakes should be visible and will provide delightful bursts of flavor.
- Set the bark: Refrigerate for 30 minutes until completely set and firm to touch. The chocolate should break cleanly when snapped.
- Break and serve: Remove from fridge and break into irregular shards using your hands or a knife. The rustic, broken pieces are part of the charm.
Storage: Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
Gift idea: Package in cellophane bags tied with ribbon for elegant homemade gifts.
