Who loves a “non-recipe” recipe? To make Sweet and Salty Dark Chocolate Bark simply melt chocolate, spread thin, add your favorite toppings and allow to dry. Check out this recipe to commit the proportions to memory so you can make this simple dessert anytime you need a treat.
If you haven’t figured it out by now, I am a total and complete chocoholic. I love just about every food that includes it (well, maybe not chocolate-covered bugs but I probably shouldn’t knock them it till I’ve tried it). Also true is that I’m a huge fan of making simple recipes that incorporate chocolate or feature it as the starring ingredient.
The best thing about this “non-recipe recipe” is that you can use whatever ingredients you have on-hand to stud the dark chocolate bark. I usually aim for a nut and some type of chopped dried fruit with a sprinkle of good quality salt but you can always get even more creative with nontraditional ingredients. For example, the Meal Makeover Moms use hemp seeds and crystallized ginger in theirs, Erika Rax likes fresh rosemary in her gorgeous recipe, and the kitchn highlights the best of spring by including edible flowers.
To Make Sweet and Salty Dark Chocolate Bark…
Simply start by melting a bag of high-quality dark chocolate chips in the microwave or over a double boiler. I prefer the microwave method for ease but it is important to stay close and stir often so the chocolate won’t scorch. Simply microwave in 30 second increments over medium heat until melted (this usually takes 1 to 2 minutes depending on the strength of your microwave).
Next, spread the melted chocolate on parchment paper.
Drop your toppings onto the melted chocolate.
*TESTING NOTE #1:
The first time I made this recipe I was out of parchment paper so I spread the chocolate on foil. Unfortunately, it never set up (hardened) so I would strongly suggest using parchment paper.
While the chocolate is still wet/melted, sprinkle with your desired toppings. As a rule of thumb, I use about a 1/2 cup toppings to 1 bag of chocolate. This is where you can get creative with flavor combinations!
Allow at least 2 hours for the chocolate to cool.
If you live in the south like I do where life is a constant state of humidity or if it is raining on the day you make your candy, expect the chocolate to take longer to set up. I actually had the best luck finishing it off in the refrigerator (but refrigerating is a personal preference).
Once the chocolate is dry, break it into bite-sized pieces and store in an airtight container for up to 3 days (if you can really go 3 days without eating all of it!).
What flavor pairs would you top on your dark chocolate bark? I’m thinking crushed peppermint would be a delicious or maybe I’ll just stir in a drop of peppermint oil to the melted chocolate… The options are endless!
Do you have other favorite dishes that you make all the time that are so easy they don’t even require a traditional recipe?