Let’s be honest, the best desserts have chocolate in them, or are just straight up chocolate. In her chocolate bark recipe, Test Kitchen Assistant Michelle creates an impressively simple but festive holiday treat that’s perfect as a snack, homemade hostess gift, or contribution to a dessert spread.
8 ounces couverture chocolate
1/2 teaspoon maldon salt
.25 cup dried cranberries
.25 cup shelled pistachios
2 ounces white chocolate
1. Prepare Ingredients
Line a baking sheet with parchment paper. Roughly chop cranberries and pistachios.
2. Melt Chocolates
Place dark chocolate and white chocolate in separate bowls. Microwave chocolates in 30-second intervals until melted. Alternatively, create a double boiler: Bring 2-inches water to a boil in a medium pot over high heat. Place bowls with chocolate over pot without touching water and stir until chocolate is melted and smooth, 2–4 minutes.
3. Assemble Bark
Pour the dark chocolate onto the parchment-lined baking sheet. Using a rubber spatula or knife, spread chocolate in an even layer on the parchment. Tap baking sheet on counter a few times, to remove all air bubbles. Sprinkle cranberries and pistachios in an even layer on top of chocolate. Using a fork, drizzle white chocolate on top of cranberries and pistachios.
4. Chill Bark
Place baking sheet in the refrigerator to chill until firm, about 15 minutes. Remove bark from fridge and sprinkle with maldon. Return to freezer to finish hardening, another 5 minutes. Using your hands, break bark up into bite-sized pieces and store in a plastic bag. Keep in refrigerator or freezer up to 2 weeks.