Chocolate Bark

Langkah-langkah

1. Toast the nuts and seeds: Place on a rimmed baking sheet and toast in a 350°F oven for 5 to 10 minutes, stirring once or twice throughout (I prefer to toast my nuts whole, then chop them after they've cooled).

2. Melt the chocolate: Roughly chop the chocolate and transfer to a heatproof bowl. Fill a medium saucepan with a few inches of water. Set the bowl on top (the bottom of the bowl should not touch the water) and bring the water to a steady simmer. Let the chocolate melt, stirring periodically, until it is almost but not fully melted (you should still see a few pieces). Remove the bowl from the pot and stir to allow the residual heat to melt the chocolate the rest of the way (this feels tedious but ensures your chocolate sets properly and doesn't accidentally burn).

3. Line an 11x17-inch or similar baking sheet with parchment paper. Pour the chocolate into the center, then with an offset spatula, spread it into an even thickness (I go for about 1/4-inch). It won't extend to the edges.

4. Scatter the toasted nuts and seeds, cranberries, candied ginger, and salt over the top. Let set until completely hardened, about 2-3 hours at room temperature or 15 minutes in your refrigerator. Break or chop into pieces of desired size.