Making a homemade chocolate bark has never been easier! All you need for this recipe is some good quality dark chocolate and a few delicious selected toppings: in a matter of minutes, you’ll make an upgraded version of a classic chocolate bar bursting with flavour and with that bit of crunchiness that is always a winning choice.
If you have never tried to make a slice of toasted bread with a drizzle of extra virgin olive oil and some pieces of dark chocolate… you definitely need to give it a go! Chocolate and bread is a match that will never get old but trust me on this, extra virgin olive oil brings it to a whole new level of deliciousness. That’s where the flavours of this homemade chocolate bark are coming from: all you have to do is breaking some bread into small pieces, toss it with olive oil and toast the breadcrumbs in a pan or in the oven until they will turn golden brown (and yes, you can use stale bread and avoid wasting it!).
Some questions you may have about this recipe:
- CAN I USE ANY KIND OF BREAD? Absolutely! You can use gluten-free bread if needed, brioche bread or even a flatbread. Just keep in mind that if the bread has a distinctive flavour, it will have to be something that pairs well with the other ingredients of the chocolate bark. Here I have used my soft brioche burger buns.
- WHAT KIND OF CHOCOLATE WOULD YOU USE? I would go for plain dark chocolate. Choose something around 85% dark if you like the bitterness – otherwise, go for a 70% dark.
- CAN I SWAP NUTS FOR SEEDS? Yes, you can swap nuts for pumpkin seeds and/or sunflower seeds.
Homemade chocolate bark with nuts and toasted bread
- 200 g dark chocolate (with a cocoa content around 70-85%)
- approx. 20 g of mixed pistachios and almonds (roughly chopped)
- 10-15 g of bread (broken down into smaller pieces, tossed with olive oil and toasted in a pan or in the oven until golden brown)
- a pinch of salt
- a pinch of black pepper
Gently melt your chocolate in a heatproof bowl placed over a saucepan with a bit of hot water in the bottom: follow the instructions of a classic simple bain marie that allows you to melt your chocolate slowly and without ruining its texture. When the chocolate will be completely melted, mix it well, then pour it in a baking tray lined with parchment paper: spread the chocolate with a spatula, making an even layer. You can decide how much thin you want the chocolate bark to be, based on the size of your baking sheet.
Add your toppings while the base is still soft and gently press down a little bit the bigger pieces with your hands if necessary. You can change the amount of toppings according to your preferences. Place the chocolate bark in the fridge for a couple of hours. Once it will be ready, break it into pieces.
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2 thoughts on “Homemade chocolate bark with nuts and toasted bread”
Hi Chiara! Planning on making this recipe. Do I need to temper my chocolate or I can just pour it right away in a baking tray lined with parchment paper?
Hi! Tempered chocolate will definitely result in better consistency and a flawless appearance. But the recipe works really well even with simple melted chocolate. I’ve tried both ways and, as long as the starting point is good quality chocolate, the result is delicious anyway. Hope you will like it! Chiara