Sunday Forward — Italian American · Week 4
Dark Chocolate Bark
Lindt intense orange & 85% cocoa · toasted almonds · cranberries · Maldon sea salt
No Bake
Make Ahead
Gluten-Free
Dessert
Gifting
10+
Servings
10 min
Active
1 hr
Chill Time
Easy
Difficulty
The Chocolate
Base
Lindt Intense Orange Dark Chocolate
Find these in the candy aisle, not the baking aisle — Lindt Excellence bars. The intense orange brings a warm citrus note that plays beautifully against the 85% bitterness.
2 bars (200g)
Base
Lindt 85% Cocoa Dark Chocolate
Also in the candy aisle. The high-cocoa bar deepens the flavor and tempers the sweetness of the orange bars — the two together land in a sophisticated middle ground.
1 bar (100g)
Mix-ins & Finish
Crunch
Slivered Almonds
Toasted in the microwave first — two 30-second bursts brings out their nuttiness and gives them enough crunch to stand up to the chocolate
½ cup
Tart
Dried Cranberries
Craisins work perfectly. Their tartness cuts through the richness of the chocolate and adds a little chew to every bite.
½ cup
Finish
Maldon Sea Salt Flakes
Sprinkle on top immediately after spreading, while the chocolate is still warm. Any flakes that “melt” into the surface are fine — you can add more when serving.
a generous pinch
Method
0 of 5 steps complete — click a step to check it off
1Toast
Toast the Almonds
Place the slivered almonds in a glass bowl. Microwave in two 30-second bursts, stirring between each. They should smell nutty and turn just lightly golden. Remove from the bowl and set aside — the same bowl goes right to work for the chocolate.
✓
2Melt
Melt the Chocolate
Break or chop the chocolate bars into smaller pieces and add to the glass bowl. Microwave on the “Melt” setting or at 50% power for about 2 minutes total. Stop and stir at least every 45 seconds — chocolate melted gently won’t spatter or scorch. Continue until completely smooth.
✓
3Prep
Set Up Your Pan While the Chocolate Melts
Line a sheet pan with parchment paper. Have your spatula, the toasted almonds, and the cranberries ready to go next to the pan — once the chocolate is melted you want to move quickly before it starts to set.
✓
4Spread
Stir In Mix-ins and Spread
Stir the toasted almonds and cranberries into the melted chocolate until evenly distributed. Pour onto the parchment-lined pan and spread as thin and even as possible with your spatula. Sprinkle Maldon salt flakes over the top immediately — the warm chocolate will hold them in place.
✓
5Chill
Chill, Break, and Serve
Refrigerate uncovered for about an hour, or until fully set. Once firm, carefully break into irregular chunks — the rustic, uneven shapes are part of the charm. Serve immediately, arrange on a dessert tray, or store covered in the fridge.
✓
Half Power Is Non-Negotiable
Chocolate burns fast at full microwave power. Use the Melt setting or 50% power and stop to stir every 45 seconds. Scorched chocolate can’t be fixed — it turns grainy and bitter and you’ll have to start over.
Salt Now, Salt Again Later
Don’t worry if some flakes dissolve into the warm chocolate — that’s fine. You can always sprinkle more Maldon over the finished bark right before serving for a fresh crunch.
About That White Bloom
After a few days you may notice a whitish cast forming on the surface of the bark. This is cocoa fat bloom — a completely normal result of temperature changes. The bark is still perfectly fine to eat. Bark keeps 2–3 weeks stored well-covered or in the fridge. If pulling from the fridge, let condensation dry off the surface before serving.
Photos
Fresh off the pan, before it set