How to make chocolate bark

sam goings makes chocolate bark

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Pomegranate, raspberry & wild orange chocolate bark

  • Author: Samantha Gowing
  • Total Time: 0 hours
  • Yield: 250g 1x


This is great snack to have on hand that shouldn’t have you reaching for too much more. A slither or two is usually enough to give you that bitter sweet feeling. With the extra punch of sour pomegranate and kick of cayenne, this one’s sure to be a crowd pleaser.


Units Scale

250 grams organic dark chocolate, roughly chopped
50 grams cacao butter, roughly chopped
Pinch cayenne pepper
1/2 cup pecans, roughly chopped
1/2 cup pomegranate seeds
1/2 cup fresh or frozen raspberries, chopped
6 drops wild orange essential oil (food grade)


  1. Line a flan tin with with parchment paper.
  2. Place a stainless steel or glass bowl over a small pot of boiling water.
  3. Add chocolate and cacao butter. Whisk gently until melted.
  4. Fold in cayenne and pecans. Spread the chocolate mixture in to the lined flan tin.
  5. Using a spatula or the back of a spoon, smooth over and spread thin.
  6. Sprinkle with pomegranate seeds, raspberries.
  7. Add a few drops of wild orange oil and Murray River salt.
  8. Freeze for 20 minutes. Remove from freezer, lift out of the flan tray.
  9. Allow to rest at room temperature for 5 minutes.
  10. Break into pieces and store in an airtight container in the fridge for up to 7 days.
  • Prep Time: 10
  • Cook Time: Freeze 20+
  • Category: Sweet Treats
  • Cuisine: Easter


How to make chocolate bark



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