Salted Chocolate Bark

Chocolate and nuts, two of Passovers main food groups, amiright?

Here I decided to throw them together for an impressive looking and delicious tasting bark that will make everyone really happy this Pesach!

I love how easy this recipe is, my 10 year old makes this herself, usually with white chocolate and sprinkles, but ya know. Anyone can do this.

I've included 2 ways to melt the chocolate because not everyone has access to a microwave on Passover and I want everyone to make this!! It's so good. Also, feel free to play around with the toppings you have on hand or like best. Nothing here is set in stone.

When I was building up my Passover cookie box, this Bark was one of my first ideas. The dark chocolate is the perfect base for the nuts and the craisins and maldon salt look like jewels.

Make these ahead of time and store in an airtight container in the fridge for two weeks (if it lasts that long!!).

Recipe

Ingredients

250 grams good quality dark chocolate

30 grams blanched, sliced almonds

30 grams pistachios

30 grams craisins

sprinkle of flake salt such as maldon

Method

Melt the chocolate using one of these 2 methods:

Microwave method: In a glass bowl microwave the chocolate in 15 second increments. After every 15 seconds stir the chocolate around.

Remove from microwave when the chocolate is almost all melted. Stir with a wooden spoon or spatula to melt completely.

Bain Marie Method: Boil water in a small saucepan over medium heat. Place a glass or metal bowl on top of the pot, making sure the boiling water does not touch the bottom of the bowl.

Place the chocolate in the bowl and stir while it melts.

Spread out chocolate evenly on a baking tray or sturdy movable surface (ie: wooden cutting board) lined with parchment paper.

Sprinkle toppings all over the chocolate and top with salt flakes.

Let set in refrigerator for 1 hour.

Remove and crack into different size pieces.

Serve on a platter with an assortment of Passover cookies.

Store in an airtight container in the fridge for up to 2 weeks.

Happy Baking!