Winter Spiced Dark Chocolate Bark with Smoked Sea Salt

• Produce

  • 1/4 tsp Coriander, ground
  • 1/2 cup Dried fruit, mixed

• Baking & Spices

  • 1/4 tsp Cardamom, ground
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves, ground
  • 12 oz Dark chocolate, good quality
  • 1/4 tsp Nutmeg, ground
  • 1 Terranea house-smoked signature sea salt

• Other

  • ½ cup mixed toasted nuts and/or seeds (such as walnuts, pistachios, pecans, almonds, pepitas, etc

Found on tasty-yummies.com

Description

Ingredients

• 12 ounces good-quality dark chocolate (I recommend 85% dark), roughly chopped
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• pinch ground cloves
• ½ cup mixed toasted nuts and/or seeds (such as walnuts, pistachios, pecans, almonds, pepitas, etc)
• ½ cup mixed dried fruit (such as raisins, cranberries, currants, cherries, quartered figs, or quartered apricots, etc)
• Terranea House-Smoked Signature Sea Salt, to taste

Directions

• Line a baking sheet with parchment paper or aluminum foil.
• Melt the chocolate over a double boiler using hot but not boiling water or in the microwave in 30 second increments or a chocolate melter. However you melt it, stir regularly as you are melting the chocolate. Keep the chocolate under 90ºF, so that it doesn’t seize up on you. If on the stove top, you can remove from the heat if necessary, as you go.
• As the chocolate is melting, stir in the coriander, cardamom, nutmeg, cinnamon and cloves. Mix in well to combine.
• Once fully melted, pour the chocolate onto a foil or parchment paper lined baking sheet. Using a rubber spatula or offset spatula, spread the chocolate evenly until it is about ⅛ – ¼ inch thick, or as thick as you want it to be.
• Sprinkle any nuts, seeds and dried fruit you are using, evenly over top the melted chocolate. Let the chocolate solidify just a bit before sprinkling the Terranea House-Smoked Signature Sea Salt on top.
• Let the bark cool at least 2 hours in a cool area or 30 minutes in the fridge. Break into bite-sized pieces.