Nut-Free Chocolate Bark with Dried Berries

Ingredients

• about 340 g Dairy-Free Chocolate Chips
• 1/2 cup Dried Cranberries
• 1/4 cup Pumpkin Seeds
• 1/4 cup Sunflower Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Line a standard baking sheet (approximately 33.02 × 45.72 cm or 33 × 46 cm) with parchment paper, ensuring it covers the entire surface. Set the lined baking sheet aside.
2. 2Prepare to melt the about 340 g of Dairy-Free Chocolate Chips. If using a double boiler, place the chocolate chips in a heatproof bowl set over a saucepan containing about 2.54 cm (2.5 cm) of simmering water (approximately 82.22-93.33°C / 82-93°C).
3. 3If using a double boiler, heat the water over medium-low heat, stirring the chocolate chips frequently with a rubber spatula until they are completely melted and smooth, which should take about 5 minutes. If using a microwave, place the chocolate chips in a microwave-safe bowl and heat on medium (50%) power for 30-second intervals, stirring thoroughly after each, until completely melted and smooth, which should take about 2-3 minutes total.
4. 4Carefully pour all of the melted chocolate onto the center of the prepared parchment paper on the baking sheet. Use an offset spatula or the back of a spoon to gently spread the chocolate into an even layer, aiming for a thickness of about 0.635 cm (0.6 cm).
5. 5Evenly sprinkle the 1/2 cup of Dried Cranberries, 1/4 cup of Pumpkin Seeds, and 1/4 cup of Sunflower Seeds over the entire surface of the melted chocolate.
6. 6Using the palm of your hand or the back of a clean spoon, gently press the toppings into the chocolate. This helps them adhere securely and prevents them from falling off once the bark is set.
7. 7Place the baking sheet with the chocolate bark into the refrigerator. Chill for at least 30 minutes, or until the chocolate is completely firm and solid to the touch. This setting process ensures the bark will break cleanly.
8. 8Once the chocolate bark is fully set, remove it from the refrigerator. Gently lift the parchment paper from the baking sheet and place it on a clean, flat surface, then break the hardened chocolate bark into irregular pieces of your desired size and serve immediately.

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