I’ve been meaning to make chocolate bark for months, ever since I saw Chocome’s deluxe version at the Adelaide Good Food & Wine Show back in October.
Then Amy from Amy’s Town made some lovely ‘Chose Your Own Adventure’ chocolate bark for our recent Festive Favourites Blog Hop. Her version looked so lovely and her recipe seemed so straightforward that I was out of excuses.
What is chocolate bark? Well, it’s a slab of chocolate to which an assortment of toppings has been added. You can make chocolate bark with toppings like dried fruit, nuts, seeds, gold or silver leaf, crushed freeze dried raspberries or strawberries, and candy sprinkles. 
Chocolate bark is easy to make, and even more easy to eat. It’s perfect to take to a friend’s house to share, as I did last night, or to give as a gift, as I did on Christmas Day to multiple friends and family.
I’ve specified a combination of dried fruit and salted nuts and seeds below – the crunchy seeds and nuts add an interesting textural feature while their saltiness works marvellously with the sweet chocolate and dried fruit.
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Sweet & Salty Chocolate Bark
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Sweet and salty chocolate bark with cranberries, pistachios, and pepitas, offering a delightful combination of textures and flavors.
Ingredients
INGREDIENTS
- 250 grams (approx. 9 oz) top quality chocolate melts (milk, dark or white)
- 20 grams (approx 1 oz) salted, roasted pepitas (sunflower seeds)
- 50 grams (approx. 2 oz) diced, mixed dried fruit (I buy a packet of mixed dried cranberries, blueberries, persimmons and pomegranates)
- 70 grams (approx. 2 1/2 oz) salted, roasted pistachios, shelled and cut into pieces
- White candy sprinkles (optional)
Instructions
- Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.
- Add the chocolate melts to the bowl and stir occasionally until completely melted and smooth.
- Once melted, pour the chocolate onto a baking sheet lined with parchment paper, spreading it evenly with a spatula to your desired thickness.
- Sprinkle the salted, roasted pepitas, diced dried cranberries, and pistachios evenly over the melted chocolate.
- Gently press the toppings into the chocolate to ensure they adhere as it cools.
- Allow the chocolate bark to set at room temperature or place it in the refrigerator for faster setting.
- Once set, break the bark into pieces and serve or package as gifts.
Notes
- Use top quality chocolate for the best flavor.
- Store the bark in an airtight container at room temperature or in the fridge for up to two weeks.
- Feel free to experiment with different toppings like other nuts, seeds, or dried fruits.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chocolate
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24
- Sodium: 50
- Fat: 15
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Why does this bark use salted nuts and seeds rather than unsalted?
The sweet-salty contrast is the whole point. The article explains that the crunchy salted pepitas and pistachios work marvellously with the sweet chocolate and dried fruit — the saltiness of the nuts elevates the chocolate rather than competing with it. Using unsalted nuts would produce a much blander result.
How long does the bark keep, and does it need refrigeration?
The notes say to store the bark in an airtight container at room temperature or in the fridge for up to two weeks. This long shelf life makes it ideal for the gifting purpose the article describes — the author gave it as Christmas gifts to multiple friends and family.
Does the type of chocolate matter — milk, dark, or white?
The recipe lists 250 g of top quality chocolate melts and notes that milk, dark, or white all work. The article emphasises using top-quality chocolate for the best flavour, noting you will taste the difference. The notes reinforce this — quality of the chocolate is the single most important ingredient in a recipe this simple.
