I know I just said this about risotto but chocolate bark is a little bit of a choose your own adventure situation. Once your chocolate is melted and spread out you can top it with whatever your heart desires.
I did almonds, cacao nibs and freeze dried raspberries with this one. Freeze dried raspberries are such a gift they have concentrated raspberry flavor and look gorgeous crushed onto this bark.
This holds up well in the fridge although the temptation to devour it in a few sittings is hard to resist.
- 14 ounces dark chocolate, chopped
- 1 cup almonds, toasted and chopped
- 0.5 cups freeze dried raspberries
- 0.25 cup cacao nibs
- Line two baking sheets with parchment paper.
- Fill a saucepan with a few inches of simmering water. Place chocolate in a metal bowl and set over the pan of water making sure the bottom of the metal pan does not touch the water (double boiler). Whisk the chocolate constantly as it melts.
- Pour the chocolate onto the lined baking sheets. Spread out with a spatula. Sprinkle the cacao nibs and almonds over the chocolate (quickly- you don’t want the chocolate to set). Crush the raspberries in your hand and sprinkle over the bark as well.
- Place a piece of parchment paper over the bark and lightly press on it to make sure the toppings adhere to the bark.
- Let set at room temperature for two hours. Place in fridge for 15 minutes. Remove, break into pieces and keep in an air tight container for up to one week.