Dark Chocolate Bark with Sea Salt

Steps

1. Line a baking sheet with parchment paper. Arrange the chopped nuts and dried cranberries nearby so they are ready to scatter quickly once the chocolate is melted.
2. Melt the chopped dark chocolate using a double boiler: set a heatproof bowl over a pot of barely simmering water, stirring frequently with a silicone spatula until smooth. Alternatively, microwave in 20-second intervals, stirring between each, until fully melted.
3. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer about a quarter-inch thick using an offset spatula or the back of a spoon.
4. Immediately scatter the mixed nuts and dried cranberries over the surface, pressing them gently into the chocolate so they adhere.
5. Sprinkle flaky sea salt evenly across the top. Transfer the baking sheet to the refrigerator and chill for at least 25 minutes until the chocolate is completely set.
6. Break the bark into irregular shards by hand or cut with a sharp knife. Serve at room temperature for the best snap and flavor.

Why It Works

Dark chocolate at 85% cacao or higher contains minimal sugar and is rich in magnesium, iron, and antioxidants. The flaky sea salt on top creates a contrast that amplifies the chocolate’s bitterness and makes each bite more complex. Nuts add protein and healthy fats that slow the absorption of the chocolate’s natural sugars, keeping energy stable.

Tips

• Variation. Swap cranberries for unsweetened coconut flakes and add a pinch of cayenne pepper for a spicy-tropical version.
• Storage. Stack pieces between parchment paper in an airtight container. Refrigerate in warm weather to prevent melting.
• Substitution. Use any combination of nuts you have on hand. Pecans and macadamia nuts work especially well with dark chocolate.