Dark Chocolate Bark

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This recipe is as versatile as it is delicious. You can keep it classic with just chocolate and salt, or add layers of texture with nuts, dried fruit, or crunchy seeds. Whether you're sharing it with guests or eating it solo, this smooth and creamy dark chocolate bark is easy to make.

An easy bark that is perfect for preparing a holiday gift or if you are craving a quick homemade dessert!

This dish was inspired by the White Chocolate Bark With Almonds that I make during the holidays as well as the White Chocolate Peppermint Bark . I like to add my Milk Chocolate Almond Bark or my Peanut Butter Balls With Rice Krispies to a basket of goodies for friends.

• Easy Recipe - This is a simple recipe that comes together quickly without baking.
• Two Ingredients - Dark chocolate and flaky sea salt.
• Quick - You will be done in under 10 minutes!

You will need the following ingredients to make this dark chocolate bark with sea salt:

Ingredient Notes

• Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard chocolate.

See the recipe card for quantities.

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• Fruit - top the chocolate with other dried fruit like apricots or cherries.
• Nuts - add nuts like cashews, pistachios, almonds, or pecans.
• Drizzle - add a drizzle of white chocolate for drama and beauty like in the White Chocolate Cranberry Bars (GF).
• Other Toppings - toffee, shredded coconut, peppermint bits, or sprinkles work nicely.
• Flavors - you can change up the flavor by adding a ¼ teaspoon of an extract like rum, almond, lemon, or orange.

How To Make Dark Chocolate Bark: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Line a sheet pan with parchment paper. If using a block of chocolate, chop the chocolate into chunks. Place the chocolate into a microwave-safe bowl.

Step 2: Microwave the chocolate using 20 second intervals. Stir the chocolate in between intervals until fully melted.

Step 3: Spread the chocolate onto the prepared sheet pan.

Step 4: Top with flaky sea salt and place into the refrigerator for at least 10 minutes. Break into pieces and serve.

• Toast Any Nuts (if using) – Toasting the nuts adds both flavor and texture. You can either toast them in an oven set at 350℉ for 8-10 minutes or on the stovetop in a pan set over low heat. Make sure to watch the almonds while toasting as they will burn quickly.
• Melt The Chocolate Properly – While I prefer melting chocolate in the microwave, most chocolatiers will advise you to place the chocolate in a pan set over boiling water (a double boiler) and slowly melt the chocolate. Both work equally well.
• Spread Evenly – Make sure to spread the chocolate evenly. Using an offset spatula works well.

Make sure you put the bark into the refrigerator for a minimum of 10 minutes to let the bark set long enough to break apart.

I love bringing chocolate bark as a gift for friends along with a yummy appetizer like the Baked Feta Dip or the Marinated Mozzarella Balls!

• Room Temperature - Store on the counter in an airtight container for up to two weeks.
• Refrigerate - If your room is warm, store the bark in an airtight container, with parchment placed between layers, in the refrigerator. Be aware that the refrigerator may cause the chocolate to bloom. Blooming is a process where the cocoa butter comes to the surface making the chocolate look gray or powdery. The chocolate is still okay to eat.
• Freeze - For long-term storage, freeze the bark in a sealed, freezer-safe container for up to 3 months. Wrap the bark in parchment paper, then place it in a ziplock bag or airtight container to protect it from freezer burn. Thaw it in the refrigerator before serving to prevent condensation from forming on the surface.

Yes. Chocolate bark is made by melting real chocolate, spreading it on a pan. and letting the chocolate cool.

Couverture. A top-quality semisweet or bittersweet chocolates are a good substitute for couverture. Chocolate comes in solid bars or different size chips and discs. If you're using chocolate bars, chop them into uniform pieces so they'll melt evenly. I like using Valhrona, Callebaut, or Guitard.

Your chocolate has what is called sugar bloom. Sugar bloom is the cocoa butter rising to the surface when the chocolate hasn't been stored correctly. It is safe to eat, tastes the same, and is harmless.

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