Ingredients
Scale
- 8 ounces of high-quality dark chocolate (at least 70% cocoa), chopped
- 1 teaspoon Szechuan peppercorns, coarsely crushed
- 1/2 cup assorted nuts (like almonds, pecans, and hazelnuts), roughly chopped
- 1/4 cup dried cherries or blueberries
- 1/4 teaspoon flaky sea salt
Instructions
- Prepare a baking sheet by lining it with parchment paper and setting it aside.
- In a heatproof bowl, combine the chopped dark chocolate and place it in the microwave.
- Heat in 30-second bursts, stirring well after each interval until the chocolate is completely melted and silky.
- Once melted, fold in the coarsely crushed Szechuan peppercorns, the assorted nuts, dried cherries, and flaky sea salt, mixing thoroughly.
- Transfer the chocolate mixture onto the prepared baking sheet, spreading it out evenly with a spatula to create a thin layer.
- Place the baking sheet in the refrigerator for approximately 30 minutes, or until the chocolate has hardened completely.
- After it has set, remove it from the fridge and break the chocolate into irregular pieces.
- Store the crunchy bark in an airtight container to maintain its freshness.
Notes
- For an extra zing, try increasing the Szechuan peppercorns to 1.5 teaspoons.
- Feel free to swap the mixed nuts for your preferred seeds or even crispy rice for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg