Salted Chocolate Bark with Almonds, Cherries, and Ginger is sweet, salty, and nutty, with spicy candied ginger kick. It’ll curb your chocolate cravings the healthier way!
I know I don’t normally post on Tuesday, but I couldn’t let Valentine’s Day go by without something chocolate could I? Please consider this Salted Chocolate Bark with Almonds, Cherries, and Ginger my Valentine’s Day gift to you.
I’ve told you time and time again that I’m not really into Valentine’s Day…but I am into chocolate. And Valentine’s Day is just another great excuse to indulge in more chocolate.
I’ve got plenty of very indulgent chocolate recipes here on the blog, including my Chocolate Mocha Mousse, Salted Dark Chocolate Toffee Fudge, and Salted Caramel Chocolate Truffles. While they’re amazing, I’ve learned that I can get my chocolate fix without added sugar, cream, and what have you.
This chocolate bark is about pure unadulterated chocolate with a few simple mix-in’s. It’s intensely chocolate, so it’s going to satisfy your biggest chocolate cravings (I speak from experience here), and it’s the healthier way to do it.
I chose to add tart dried cherries, toasted almonds, and candied ginger to my bark because I love the whole tart-sweet thing. The candied ginger adds a kick of heat that really takes this over the top.
And let’s not forget the flaky sea salt — I live for salted chocolate!
This Salted Chocolate Bark with Almonds, Cherries, and Ginger delivers big flavor, and is proof you don’t need to spend a lot of money on fancy chocolates or fuss over truffle making. This bark will impress anyone you give it to.
If you want to part with any of it that is. 🙂
Notes about this recipe:
- I definitely advise that you use dark or semi-sweet chocolate for a more intense chocolate flavor, and be sure to use quality chocolate since it’s the star. I love Guittard or Scharffen Berger baking chocolate.
- The almonds, cherries, and candied ginger can easily be substituted with your favorite ingredients!
- The bark should be stored in an air tight container in the fridge for up to 1 week.
- 8-10 ounces semi-sweet chocolate or bittersweet chocolate, chopped*
- ½ cup chopped toasted almonds (reserve 2 tablespoons for topping)
- ½ cup chopped tart dried cherries (reserve 2 tablespoons for topping)
- 3 tablespoons chopped crystallized ginger (about 1.5 ounces) (reserve 1 tablespoon for topping)
- flaky sea salt, for sprinkling
- Line a rimmed baking sheet with parchment paper and set aside.
- Fill a large saute pan with about an inch of water and bring to a simmer over medium heat. Reduce heat to low.
- Place the chopped chocolate in a heatproof bowl and place the bowl into the simmering water. Stir with a rubber scraper until the chocolate is melted and smooth and remove from heat.
- Stir in the almonds, cherries, and ginger, until well coated with the chocolate, reserving the remaining for the top of the bark. Pour the chocolate in the prepared pan and spread evenly into a large rectangle about ¼" thick. Immediately top with the remaining chopped almonds, cherries, ginger, and flaky sea salt, to taste.
- Chill the chocolate for about one hour until completely set. Remove from the refrigerator and, using the parchment paper, lift the bark off of the baking sheet and place on a cutting board. Using a serrated knife, cut into (3) equal pieces width-wise, then cut each of the 3 sections into (6) large triangles.
- Serve and enjoy!
Store the bark in an airtight container in the fridge for up to 1 week.
Recipe by Flavor the Moments.