Swiss 'Chocolate' Bark with Dried Fruit and Seeds (Gluten-Free, Dairy-Free)

Ingredients

• 12 oz Dairy-free dark chocolate
• 1/2 cup Dried cranberries
• 1/4 cup Pumpkin seeds
• 1/4 cup Sunflower seeds
• 1/4 cup Dried apricots

Instructions

1. 1Place the 12 oz of dairy-free dark chocolate in a heatproof bowl set over a saucepan of simmering water (a double boiler), ensuring the bowl does not touch the water. Heat over medium-low heat (around 170°F / 77°C for the simmering water) for 3-5 minutes, stirring occasionally with a rubber spatula, until the chocolate is smooth and fully melted, reaching an internal temperature of approximately 88-92°F (31-33°C).
2. 2Line a 13x18-inch baking sheet with parchment paper, ensuring it covers the entire surface. Pour the melted 12 oz of dairy-free dark chocolate onto the center of the parchment paper, then use an offset spatula or the back of a spoon to spread it evenly into a thin layer, about 1/8 to 1/4 inch thick, covering most of the parchment.
3. 3Evenly sprinkle the 1/2 cup of dried cranberries, 1/4 cup of pumpkin seeds, 1/4 cup of sunflower seeds, and the 1/4 cup of dried apricots (cut into 1/4-inch pieces if not already small) over the still-wet melted chocolate. Gently press the toppings down slightly with your fingertips to ensure they adhere to the chocolate.
4. 4Carefully transfer the baking sheet to the refrigerator. Chill for at least 30 minutes, or until the chocolate is completely firm to the touch and snaps cleanly when a small piece is tested. This chilling step is essential for the chocolate to fully set and harden.
5. 5Once fully set, remove the chocolate bark from the refrigerator. Lift the parchment paper with the bark from the baking sheet and place it on a clean, flat surface. Break the hardened chocolate into irregular, bite-sized pieces and serve.

Substitutions

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