Bark is the recipe to make when you want something that looks and tastes like it came from a chocolatier but takes ten minutes of actual work. You melt good chocolate, scatter toppings, and let it set. That is the whole thing. The reason it tastes so much better than it should is that there is nowhere to hide — the chocolate is the recipe.
Ingredients
- 8 oz (about 225g) single-origin dark chocolate, chopped
- Flaky sea salt
- A handful of toppings — toasted almonds, pistachios, dried cherries, candied orange, cacao nibs, or shredded coconut
Method
- Line a baking sheet with parchment paper.
- Melt the chopped chocolate gently — in a heatproof bowl over barely simmering water, or in the microwave in 20-second bursts, stirring between each. Stop the moment it is smooth.
- Pour the chocolate onto the parchment and spread it to about a quarter-inch thick with the back of a spoon.
- While it is still wet, scatter your toppings evenly and finish with a pinch of flaky sea salt.
- Let it set at room temperature for about an hour (or 20 minutes in the fridge), then break into shards.
Why the Chocolate Matters Most
Because bark is mostly chocolate, the bar you choose is the flavor. A clean single-origin dark bar brings fruit and spice notes that a waxy commodity bar never will. Our bars are tree-to-bar and free of soy lecithin and additives, which is exactly why they melt clean and taste of something. A 70% is the most versatile base; a 90% makes an intense, grown-up bark.
Frequently Asked Questions
Do I need to temper the chocolate for bark?
Not strictly. Untempered bark sets fine and tastes great — it may just be a little softer and less snappy, and is best kept somewhere cool. For glossy, room-stable bark with a hard snap, temper the chocolate; for a quick treat, skip it.
How long does chocolate bark last?
Stored in an airtight container somewhere cool and dry, bark keeps for 2–3 weeks. Dried fruit and nuts soften over time, so it is best in the first week.
What chocolate is best for bark?
A real dark chocolate bar in the 70% range, with cocoa butter and minimal additives. Avoid chocolate chips — they contain stabilizers that keep them from melting smoothly.
Build your bark on a better bar. Browse our single-origin collection and pick a 70% or 90% as your base. Taste the land. Know the people. Experience the legacy.
