Sweet and Salty Chocolate Walnut Bark

by Charlie Bloom
Saturday February 1, 2020

candy chocolate pomegranate holiday

Serves: 12

Preparation Time: 10-15 minutes plus chilling

Cooking Time: 5 minutes

What You’ll Need:

What To Do:

Coarsely break the walnuts into a bowl.
Place 200g of the dark or milk chocolate chips in a medium glass bowl with half the shortening. Microwave on 50% power stirring every 30 seconds. When the chips are mostly melted, slowly add the remaining dark or milk chocolate chips, stirring vigorously. If the chips aren’t fully melted, place back in the microwave for 5 second intervals. Stir thoroughly until melted and starting to cool.
Repeat the melting process with the white chocolate chips and remaining shortening, in a separate bowl.
Line a baking sheet with parchment paper, pour the white, then the dark melted chocolate mixtures onto the paper. Use a spatula to spread it out to a 5mm thickness. For a variation, make marbled bark by dropping spoonfuls of dark and white chocolate alternately onto the paper and swirling.
Sprinkle the California Walnuts, pomegranate seeds and salt over and lightly press them into the surface, using the back of a spoon. Refrigerate until completely set.
Once set, carefully break into pieces and store between pieces of parchment paper in an airtight container for up to 2 weeks, in the fridge.

Tips:

Melt the chocolate slowly, at a low power, stirring frequently. Melting too fast may cause it to discolour.
Melting 200g of the chocolate chips first, then adding the remainder will give you the best bark texture.
Stirring well to cool the melted chocolate will also help give the bark the best texture.
Don’t overmix when swirling or you’ll lose the pretty marbled look. Swirl back and forth, or swirl in circles to get the look you prefer.
Don’t spread too thin or the toppings may fall off.
Store and serve from the refrigerator or the bark may become soft.

Topping variations:

Use any of the following, instead of the pomegranate seeds: