Chocolate bark is officially my life-saver dessert. It’s that one thing you can reach for when plain ol’ chocolate just isn’t gonna cut it but anything else would be too indulgent (← my current situation — because it’s when I decide to eat healthy that I crave everything unhealthy more than ever). And even though I’m pretty much likely to eat anything that starts out with a dark chocolate base, I honestly think this might be my favorite variation of chocolate bark yet… I can absolutely get on board with calling it my new dessert staple.
So you know that whole salty-sweet thing that makes some desserts so freakin’ good? Well it definitely belongs here — there’s all kinds of contrasts going on. Sprinkles of sea salt to contrast with crunchy demerara sugar, and freeze-dried raspberries that not only add the perfect amount of tartness, but also have a light, airy crunch to balance out the rich flavor and crisp snap of all that dark chocolate. It’s intensity in small a package; every bite is exploding with different tastes and textures. I kinda ♡ it.
As if that weren’t enough, I really don’t think you can say too many good things about a dessert that takes minutes to throw together and is healthy enough – at least by my standards – to be considered snacking chocolate (yes, it’s a thing). There’s all kinds of antioxidants in the dark chocolate and raspberries, plus a ton of healthy nutrients from the almonds, and therefore I have no problem saying (albeit in my very unprofessional opinion) that there’s no reason to feel guilty about this dessert. It’s like an indulgence minus the negative connotation – AKA – go for it!
Extra-dark chocolate sprinkled generously with freeze-dried raspberries, honey-roasted almonds and sea salt makes a quick, satisfying salty-sweet treat.
- 2 teaspoons honey
- 1 1/8 ounces (1/3 cup) sliced almonds
- sea salt, for sprinkling
- demerara sugar, for sprinkling
- 11 1/2 ounces bittersweet chocolate, finely chopped, divided
- 1/2 ounce (1/2 cup) freeze-dried raspberries
- Lay out a sheet of parchment on a tray or countertop.
- Add honey to a small skillet set over medium heat and heat until honey begins to foam up. Add almonds and toast, tossing constantly with a small spatula or wooden spoon, until coated in honey and turning golden-brown (be careful not to burn). Transfer to parchment (as spread out as possible to prevent clumping) and sprinkle with sea salt and demerara sugar. Allow to cool, and then break up any remaining clumps with fingertips.
- Line a baking sheet with a clean sheet of parchment paper.
- Place 10 ounces of chocolate in a microwave-safe bowl and microwave for 30-second increments, stirring in between, until mostly melted. Reduce to 15-second increments, stirring in between, until fully melted.
- Pour chocolate onto parchment and spread out into a 10" square. Sprinkle with freeze-dried raspberries, almonds, and sea salt.
- Melt the remaining 1 1/2 ounces of chocolate in the same manner and transfer to a piping bag fitted with a small round tip (I used Wilton #2).* Drizzle chocolate over bark.
- Place chocolate bark in fridge to cool for about 5 minutes, and then sprinkle generously with demerara sugar and return to fridge to set completely. Slice into individual pieces with a sharp, serrated knife and store in an airtight container in the refrigerator.
*Optionally, you can just use a small spoon or spatula to drizzle the chocolate if you don't have a piping bag.
Chocolate can also be tempered, which would eliminate the need for the refrigeration steps. If tempering your chocolate, sprinkle with demerara sugar immediately after adding drizzle.
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