Dark chocolate sea salt bark
Two ingredients and one technique. Tempering is what gives bark its shine and its break, and the seed method gets you there with a bowl and a thermometer instead of a marble slab.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
2 tbsp infused coconut oil
Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.
- 12 ozdark chocolate — 70%, dairy-free, chopped and divided
- ½ cuptoasted almonds — chopped, optional
- 1 tspflaky sea salt
Method
- 01
Line a sheet pan with parchment and smooth out the wrinkles. Set aside a quarter of the chopped chocolate — that portion is the seed.
- 02
Melt the rest in a dry bowl over barely simmering water until it reaches about 115 °F, then lift the bowl off the pan and wipe the bottom dry.
115 °F
- 03
Stir in the reserved chocolate a handful at a time until it melts and the temperature drops to 88–90 °F. Tempering is nothing more than this: the unmelted chocolate carries the stable crystal form, and stirring it through seeds the rest of the bowl.
90 °F
- 04
Stir in the infused coconut oil. The added oil lowers the set point, so this bark will never snap quite like a commercial bar and it wants to be stored cold. Keep water out of the bowl — a single drop turns tempered chocolate into a stiff, grainy paste.
- 05
Pour onto the parchment and spread to an even ¼ inch with an offset spatula. Thickness is the only dose control a bark has: a thin edge and a thick middle are two different strengths of candy.
- 06
Scatter the almonds and the flaky salt over the wet surface and press them in lightly so they do not fall off when it is broken.
- 07
Leave at cool room temperature until fully set, about half an hour.
30 min
- 08
Break into about 32 pieces and keep them in a labeled container in the refrigerator. Broken bark looks like something out of a holiday tin, and children and guests will help themselves without a second thought.
Built on
Standard bark: 12 oz chocolate melted and spread about ¼ inch thick, finished with 1 tsp flaky salt while the surface is still wet.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
2.5 mg / piece
1 mg2.5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
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