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Dark Chocolate Bark Recipe: Dark Chocolate with Caramelized Nuts & Pink Salt

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Dark Chocolate Bark with Carmelized Nuts & Pink Salt

Dark Chocolate Bark with Carmelized Nuts & Pink Salt

Delicious Gluten-Free Dessert, Snack or Holiday Gift

You've been invited to an intimate little dinner party. Your friend is famous for his gourmet fare and you've been asked to bring dessert. But there's one hitch: your friend has celiac disease and is sensitive to gluten. Worse yet, you know nothing about gluten-free baking. What now?

Chocolate is naturally gluten-free, as are raw nuts and dried fruits. So why not make chocolate bark? Both sophisticated and delicious, this dark chocolate bark is encrusted with glazed nuts for extra crunch and a flourish of sea salt for a burst of mild saltiness. Your friends will think you've slaved for hours in the kitchen when in reality, you can whip up chocolate bark in less than an hour. Allow a couple more hours for cooling.

When choosing chocolate, make sure there are no messages on the label such as "processed in a wheat-processing facility" to ensure it is truly gluten-free. If you're giving chocolate bark as a gift, wrap in colorful paper or stack it in a simple, organic paper box. At home, store in an airtight storage container, preferably a glass container, for several days.


Tips

  • It's important to use high quality chocolate for this recipe. We use Lindt 85% cacao, but Scharffen Berger or an organic chocolate such as Green & Black's would be equally delicious.
  • For gluten-free, dairy-free chocolate, try the highly rated "Enjoy Life" chips seen in the Amazon capsule (right).
  • If you don't enjoy dark chocolate, this bark is fabulous with milk or white chocolate.
  • Instead of almonds try walnuts, pecans, pistachios, cashews or a mixture thereof.
  • To simplify this recipe even further, skip the caramelization and make this chocolate bark with raw almonds or other nuts.
  • Instead of dried cherries try other dried fruits such as blueberries, cranberries, strawberries or chopped apricots.
  • It's important to use good finishing salt, not regular table salt, for a mildly salty crunch. We are partial to Andean pink salt. Click here to learn more: Andean Pink Salt of the Sacred Valley.
  • If the chocolate is salted while still in its liquid state, it will absorb the salt. If you wait until the chocolate has completely solidified, the salt will roll off. We recommend salting while the chocolate is still tacky to touch.


How to Melt Chocolate

For this recipe you only need to melt the chocolate, not temper it. Tempering is a more lengthy process which gives the chocolate a glossy appearance. You can melt chocolate over a double boiler, stirring constantly. I find it quicker and easier to use the microwave. Be careful not to heat the chocolate for too long or at too high a temperature or it will burn. Stop melting while there are still chunks of chocolate and stir until it melts completely. Only use a dry bowl and dry utensils to stir the chocolate as liquid can cause the chocolate to "seize" up.

  1. Break chocolate into uniform-sized pieces. For example, if using Lindt chocolate break each square in half and then in half again for a total of 4 pieces. Place all chocolate pieces in a microwave-safe glass bowl.
  2. Microwave chocolate for one minute on 50% power.
  3. Remove bowl from the microwave and stir chocolate well. Return it to the microwave and heat again on 50% power for one minute.
  4. Remove bowl from microwave and stir with a spatula for about thirty seconds, until the chocolate is smooth and completely melted. Repeat the procedure if chocolate pieces still remain.


Cook Time

Prep timeCook timeReady inYields

20 min

10 min

30 min

8 dessert servings

Ingredients

  • 7 ounces (200 grams) high quality dark chocolate
  • 1 cup raw almonds or mixture of raw nuts
  • 1/3 cup dried cherries, or other dried fruit
  • 1/4 cup water
  • 1 cup white sugar
  • 2-3 pinches Andean pink salt, or other quality finishing salt

Click Below for More Sweet Recipes:

Instructions

  1. Pour water then sugar into a medium saucepan. Boil on medium-high heat until sugar turns golden amber, 6-8 minutes. Remove from heat immediately so the sugar doesn't burn.
  2. Add almonds and stir to coat.
  3. Working quickly, pour glazed almonds onto a Silpat or other non-stick surface. Separate the nuts before they cool.
  4. When cool enough to touch, after about 5 minutes, break excess sugar from the nuts and set nuts aside.
  5. Gently melt chocolate as indicated in the capsule above.
  6. Cover half of a 10 x 15 inch baking sheet with waxed paper. Pour the melted chocolate evenly over the surface of the waxed paper. You should have an approximately 10 x 7 inch rectangle of chocolate.
  7. Evenly sprinkle almonds and cherries over the surface of the chocolate. Gently press them into the chocolate. Allow to cool at room temperature for about two hours, until firm. You can speed up cooling in the refrigerator, but don't refrigerate for more than 15 minutes as the surface of the chocolate can quickly appear "frosted".
  8. Sprinkle sea salt, using just 2-3 pinches, over the surface of the chocolate bark. See "tips" for important details on salting the chocolate. Cut into wedges with a sharp knife.
  9. Serve with coffee, tea, wine or whiskey for a sophisticated dessert. Wines that pair well with this chocolate bark include Syrah, Cabernet, Pinot Noir, Port and Zinfandel wines.
Dark Chocolate with Caramelized Nuts & Pink Salt

Dark Chocolate with Caramelized Nuts & Pink Salt

Comments

Cocoa Bean on December 19, 2018:

Honey. I want these right now they look so good! AAAHH chocolate heaven!

moonlake from America on January 01, 2016:

Thought I would come back and add this to my candies on Pinterest. It sounds so good and I forgot to do it before.

Vespa Woolf (author) from Peru, South America on December 24, 2015:

Thanks for your comment Kristen Howe!

Kristen Howe from Northeast Ohio on December 24, 2015:

This recipe makes my mouth water. I'm going to put this on my list of recipes to make next year. I love chocolate! Thanks for sharing!

peachy from Home Sweet Home on February 07, 2015:

you really are good at making chocolates, so tasty

Vespa Woolf (author) from Peru, South America on March 06, 2013:

moonlake, my husband isn't a big fan of dark chocolate but he loves this bark since the dried fruit and carmelized nuts add sweetness. It would be a good way to start, anyway. Thanks for the votes and all your support!

moonlake from America on March 06, 2013:

This sounds good. I need to eat more dark chocolate and not milk chocolate. Dark is supposed to be better for us. Voted up and 5 stars.

Vespa Woolf (author) from Peru, South America on December 14, 2012:

Yes Ask TeTe, this is a delicious chocolate bark that travels well. Enjoy! The salt is such a great complement to the chocolate. Thank you for finding me. : )

Ask TeTe from Pennsylvania on December 14, 2012:

I thought I was the only person who used pink salt and is (supposed to be) on a gluten free diet. I can't wait to try this recipe over the holidays. It looks elegant and should travel easily!!!

Vespa Woolf (author) from Peru, South America on December 13, 2012:

Vibesites, I'm also glad you're not allergic to chocolate! This recipe really is a special indulgence. Enjoy and thank you for your votes and share!

Vespa Woolf (author) from Peru, South America on December 13, 2012:

Hunbbel Meer, this is a great recipe for the non-cook since it requires very little cooking. You could even use raw nuts instead of carmelizing. Although the result wouldn't be quite as impressive, you would still have a delicious and healthy chocolate bark. Thank you for coming by and for passing the recipe to the concerned authorities in your house!

Vespa Woolf (author) from Peru, South America on December 13, 2012:

Anamika, pink salt is readily available here in Peru due to Maras, a site where the naturally-occuring salt is hand-mined. It's very inexpensive when purchased in Cusco. At an open-air market it only costs 35 U.S. cents for 2 pounds of pink salt! Thank you for coming by and I appreciate the comment and pin.

vibesites from United States on December 13, 2012:

These look really scrumptious! I'm quite lucky I'm not allergic to chocolates, I will surely indulge on this. Thanks for sharing your recipe. Voted up, useful and shared. :)

Syed Hunbbel Meer from Karachi, Pakistan. on December 12, 2012:

I'm not into cooking ... at all. But this looks seriously yummy!

I should pass it on to the 'concerned authorities' of my house ;)

Thanks for sharing a delicious recipe!

Anamika S Jain from Mumbai - Maharashtra, India on December 12, 2012:

It is the mention of pink salt which made me want to check out this recipe. This is really awesome! Pinned for reference...

Vespa Woolf (author) from Peru, South America on December 12, 2012:

Rajan Jolly, dark chocolate, dried fruit and nuts have the added benefit of antioxidants and vitamins. Enjoy and thanks for the votes and share!

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on December 12, 2012:

I love chocolates so thanks for this chocolate bark recipe. The chocolate looks wonderful. Bookmarked, voted up, useful and shared.

Vespa Woolf (author) from Peru, South America on December 08, 2012:

Au fait, yes it is an easy and delicious gift or dessert. Enjoy and thank you for coming by!

C E Clark from North Texas on December 07, 2012:

This recipe looks yummy. Perfect for the holidays to serve guests or give as gifts. It's easy and can set up while a person is doing other things.

Gave you 5 stars, voted up, and useful!

Vespa Woolf (author) from Peru, South America on November 27, 2012:

Alifeofdesign, I feel the same way! I look forward to reading more of your delicious hubs. I also find the sweet/salt combination of flavors irresistible.

Graham Gifford from New Hamphire on November 27, 2012:

I'm a big fan of chocolate and salt (caramel and salt, marshmallow and salt...). Making bark is easy and it makes such a wonderful gift. I'm glad that I found you, I'm certain to enjoy your hubs.

Vespa Woolf (author) from Peru, South America on October 15, 2012:

Renee21, it sounds like this is the perfect recipe for you! Enjoy.

Tori Leumas on October 15, 2012:

Dark chocolate is my favorite, and I'm gluten free, so this looks delicious!

Vespa Woolf (author) from Peru, South America on October 11, 2012:

Thanks for coming by, Nicola Tweedie! I hope you can try the chocolate bark. It's so easy and delicious!

Nicola Tweedie from East Sussex, United Kingdom on October 11, 2012:

Yum yum yum...!

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Maralexa, you're welcome to link to this hub and I'm on my way over to view yours. Dark chocolate is full of antioxidants and so delicious. Green & Black's is one of my favorites, although it's hard to find in Peru. Thank you for coming by!

Marilyn Alexander from Vancouver, Canada on October 08, 2012:

What a delicious hub! This looks like a great idea as a gift for a gourmet friend. I like Green and Black's organic chocolate - it is excellent. Have never tried Andean Pink salt. It looks yummy as a topping for this wonderful creation of yours.

I just wrote a hub on how fabulous dark chocolate is and would like to add your hub to it. (What I mean is, suggest others go to this hub of yours as a super example of what we can do with GOOD dark chocolate.)

Many thanks for sharing - I look forward to reading more of your hubs. Sincerely, Maralexa

Vespa Woolf (author) from Peru, South America on October 08, 2012:

You won't regret it, Carly Sullens! And it's full of antixodiants to boot. Thanks for taking the time to read and comment.

Carly Sullens from St. Louis, Missouri on October 08, 2012:

This looks sooooo good. I am going to have to try this. Voted up.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

K9keystrokes, so true!

India Arnold from Northern, California on October 08, 2012:

You had me at dark chocolate bark!

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Natashalh, I'm glad you enjoyed the pictures and recipe. This bark makes an beautiful and tasty gift, although you have to be careful not to eat it all before it's wrapped! : ) Thank you for the comment and pin!

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Blond Logic, that is a very good question. If you wait until the chocolate is completely cooled, it will fall off. If you salt the chocolate while it's still liquid, the salt will sink into the chocolate. The key is to salt it as it's just solidifying. That's not a problem for me as I check on it frequently so I can be the first to cut into it and take a bite! I will explain this in the hub. Thanks so much for your insight. I hope you enjoy the bark! It's really wonderful and pretty healthy as desserts go.

Natasha from Hawaii on October 08, 2012:

What a fantastic recipe with great pictures! I think I'll make this as a Christmas gift for my mom - I know she will love it. Pinning and bookmarking for future reference!

Mary Wickison from Brazil on October 08, 2012:

First it was the picture that intrigued me. It is simple, clear and shows just what it should look like.

The recipe seems easy enough to make. However I do have one question. If we sprinkle the salt on after it has cooled, won't it fall off? I want to make sure I understand because when I can source a good quality chocolate here in Brazil, wild horses won't keep me from making this!

Bookmarked for future use and shared.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Peggy W, it really isn't hard to make. It's so delicious that we usually don't end up giving much of it away. : ) Thank you for your compliment and thank you for coming by!

Peggy Woods from Houston, Texas on October 08, 2012:

This should be a Hub of the Day! Such a great sounding recipe and perfect for gift giving! So happy that I tumbled upon this chocolate almond bark recipe. Up votes and sharing.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

Yes, I've made it with cranberries, too, and it's pretty irresistible. : ) Cranberries and candied orange peel is even better! Thank you for coming by, Ttoombs08. I hope you can try it!

Terrye Toombs from Somewhere between Heaven and Hell without a road map. on October 08, 2012:

yum! yum! love this. This would be beautiful for Christmas! I could see cranberries (love cranberries and dark chocolate!). Voted up and sharing.

Vespa Woolf (author) from Peru, South America on September 30, 2012:

Millionaire Tips, I hope you have the chance to try it. With the nuts, chocolate and dried fruits, it's also full of antioxidants. Thank you for the comment and vote!

Shasta Matova from USA on September 30, 2012:

This looks so delicious! I agree that it is a perfect dessert for people who are gluten intolerant, because it is naturally gluten free, and you don't have to use gluten substitutes. Voted up.

Vespa Woolf (author) from Peru, South America on September 19, 2012:

Ninasvoice, it's one of my favorite desserts/snacks. I hope you enjoy it! Thanks so much for stopping by.

Ninasvoice from England on September 19, 2012:

Wow, perfect combo! Choc, nuts and salt. My mouth is watering. I have to make this. Thanks for sharing :-)

Vespa Woolf (author) from Peru, South America on September 18, 2012:

Deborah Brooks, thanks so much for the comments and vote!

Deborah Brooks Langford from Brownsville,TX on September 18, 2012:

love your recipe.. I love chocolate.. I voted way up

debbie

Vespa Woolf (author) from Peru, South America on September 17, 2012:

Marie-Renee, it really isn't hard and the chocolate bark is so worth the effort! My husband especially loves it with the carmelized nuts, although you could also make it with just the raw nuts if you want a quicker version. Enjoy! It's nice to meet you on HP and thank you for the comment and vote.

Renee on September 16, 2012:

Vespa, uhhmmm, I can certainly do this, you make it seem so easy, i just hope it turns out as deliciously looking as your barks. voted up and across and pinned.

Vespa Woolf (author) from Peru, South America on September 12, 2012:

Unknown Spy, it's hard to beat this combination. Thank you for commenting. It's always nice to hear from you. : )

Life Under Construction from Neverland on September 11, 2012:

this is very yummy! i love nuts and i love chocolates!

Vespa Woolf (author) from Peru, South America on September 06, 2012:

Tjdavis, this chocolate bark is much easier and quicker than the caramels, and the outcome is still delicious. Thank you for coming by!

Teresa Davis from Moscow, Texas on September 06, 2012:

Another quality hub..great demonstrations.

Voted up and will share :-)

Vespa Woolf (author) from Peru, South America on September 03, 2012:

RedElf, I'm glad you're enjoying the pink salt series. It's such a delicious and unique salt that it makes a great star player in many dishes. Thanks so much for coming by!

RedElf from Canada on September 02, 2012:

This looks absolutely scrump-dilly-ishus! I am enjoying your "pink salt" recipes series very much.

Vespa Woolf (author) from Peru, South America on August 31, 2012:

KoffeeKlatch Gals, the carmelized nuts are a great complement to the chocolate. Enjoy! Thanks so much for the comment and vote.

Susan Hazelton from Sunny Florida on August 30, 2012:

What a great delicious looking, healthy recipe. I absolutely love chocolate. I will be trying it. Up, useful and awesome.

Vespa Woolf (author) from Peru, South America on August 29, 2012:

SuzieHQ, that's a good question. Yes, you can let the carmelized nuts cool on a baking sheet. Some of the sugar will stick to the sheet, but let it soak in hot water for a few minutes and it will melt away. It's one of my favorite candies...so much gratification for not so much effort. Thanks so much for your enthusiastic vote and share! It's always nice to hear from you.

Suzanne Ridgeway from Dublin, Ireland on August 29, 2012:

How did I miss this great recipe?? I am a self confessed chocoholic it has to be said! I do favour milk chocolate though so I am delighted you said this can be used instead. I do not have a slipmat, would a baking sheet do for the nuts? Photos in the step by step are great and the final result is sheer indulgent pleasure! Can't wait to try, voted everything and sharing!

Vespa Woolf (author) from Peru, South America on August 26, 2012:

Rebeccamealey, this IS a healthy dessert. And it's so delicious with coffee or tea as a snack. Thanks so much for the comment and vote!

Vespa Woolf (author) from Peru, South America on August 26, 2012:

Ignugent17, celiac disease seems to on the uprise in the US. Either way, this chocolate is delicious! Thanks so much for the comment and vote.

Vespa Woolf (author) from Peru, South America on August 26, 2012:

I've never tried this one with white chocolate. My favorite white chocolate bark has crushed peppermint candies and a milk chocolate base. I'll have to write a recipe for it someday! Thanks so much for the comment, vote and share, alocsin!

Rebecca Mealey from Northeastern Georgia, USA on August 26, 2012:

Dark chocolate and the nuts you've used are so healthy too! Voted up across the board!

ignugent17 on August 26, 2012:

Looks really good ! Thanks for the information about celiac disease. Voted up and more!

Aurelio Locsin from Orange County, CA on August 26, 2012:

Yumyum, I'm glad you mentioned milk chocolate because I much prefer that to dark chocolate. I'm wondering how this would work with white chocolate, which I know doesn't have any chocolate in it at all. Voting this Up and Useful. SHARED.

Vespa Woolf (author) from Peru, South America on August 09, 2012:

Mama Kim 8, enjoy the chocolate bark! You can vary it in so many ways, and the contrast of the carmelized nuts and silky chocolate is to die for. You're sure to be popular with those on your holiday gift list. Thanks so much for reading and commenting.

Sasha Kim on August 09, 2012:

Great recipe hub ^_^ These look so good and your pictures are wonderful. I just had to pin that first one. I'll just have to make a batch of these. The holidays are right around the corner and I'd prefer these to peanut brittle any day!

Vespa Woolf (author) from Peru, South America on August 06, 2012:

Mvillecat, it's nice to hear from you again. Thanks for taking a look at some of my recipes and leaving comments. I means a lot to me!

Catherine Dean from Milledgeville, Georgia on August 06, 2012:

What a fantastic Hub...and a yummy dessert. Love the images and clear directions. Fabulous.

Vespa Woolf (author) from Peru, South America on August 05, 2012:

ChristyWrites, it really is a delicious treat and beautiful gift. It's so easy to make, too. Thanks so much for your comment and vote!

Christy Birmingham from British Columbia, Canada on August 05, 2012:

This bark looks amazing. I would be proud to show up at a friend's with that as a present. You outline the steps well, and it's getting a vote up!

Vespa Woolf (author) from Peru, South America on August 05, 2012:

Om Paramapoonya, I just published another hub about pink salt if you'd like to learn more about it. Thanks for the pin and comment!

Om Paramapoonya on August 05, 2012:

Wow, all the ingredients sound so great together. I've never used pink salt and am very curious to try it. Thanks for the recipe and wonderful photos. Rated awesome and pinned!

Vespa Woolf (author) from Peru, South America on August 04, 2012:

Elise-Loyacano, it's nice to meet you on HubPages. I'm glad the recipe tempts you! Thanks for taking the time to read and comment.

Vespa Woolf (author) from Peru, South America on August 04, 2012:

BakingBread-101, it's nice to hear from you again! Yes, it's very delicious chocolate bark and easier to keep it all for yourself than share! : ) Thanks for taking the time to comment.

Elise-Loyacano from San Juan, Puerto Rico on August 04, 2012:

This looks so tasty. Why are you tempting me? :)

BakingBread-101 from Nevada on August 04, 2012:

I really think my waist and hips grew an inch reading this recipe! It sounds delicious -- thank you for posting it.

Vespa Woolf (author) from Peru, South America on August 04, 2012:

MelChi, I'm so glad this recipe can be of use to you. Enjoy! Thanks so much for coming by.

Vespa Woolf (author) from Peru, South America on August 04, 2012:

The carmelized nuts and chocolate are a winning combination, and the salt adds the sweet/salty element. Thanks for stopping by and commenting, randomcreative!

Melanie Chisnall from Cape Town, South Africa on August 04, 2012:

YUM! This looks delicious. I love dark chocolate, dried fruit and nuts. I also can't really eat wheat, so this is a perfect dessert. I can't wait to give it a go. Thanks for sharing this :)

Rose Clearfield from Milwaukee, Wisconsin on August 03, 2012:

Wow, this looks delicious! I'm sure that the caramelized nuts pair perfectly with the dark chocolate. Thanks for the detailed recipe.

Vespa Woolf (author) from Peru, South America on August 03, 2012:

The chocolate bark will taste even better when shared with Lover Man. Enjoy! Thanks so much for taking the time to read and comment.

b. Malin on August 03, 2012:

OMG to Die for...my Weakness Vespawoolf...This I would gladly make, not sure about sharing...well ok, with my Lover Man. But Thank YOU, for Sharing this Wonderful Recipe!

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Zsuzsy Bee, enjoy your girls' night out! This chocolate bark is sure to be the highlight. Thanks so much for taking the time to read and comment.

Zsuzsy Bee from Ontario/Canada on August 03, 2012:

Make mine a double, yum. This recipe sounds just too good. Added to my list to make when the 'girls' come over for movie night next week. Dark chocolate, nuts, fruit ... yum I'll be the hero. Thanks for sharing Vespawolf.

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Anglnwu, this chocolate bark is unique among desserts. It makes a great gift as well. I hope you enjoy it as much as we do! It's always nice to see you around. Thanks for taking the time to comment.

anglnwu on August 03, 2012:

This looks totally delectable. I'm bookmarking this for my future reference. Looks like something I can do, even though I'm usually not keen on making desserts.

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Starstream, I'm glad this recipe caught your eye! I hope you enjoy it as much as we do...the dark chocolate, nuts and fruit contain antioxidants, too, so it's a healthy choice for a dessert. Thanks so much for coming by!

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Jackie Lynnley, I'm sorry the dark chocolate hurts you. It's equally delicious with milk chocolate, though. Thanks so much for coming by!

Dreamer at heart from Northern California on August 03, 2012:

You captured my attention with your photo. I am going to gather the ingredients and try this recipe in a few days.. Sounds tasty. Thanks for sharing it here.

Jackie Lynnley from the beautiful south on August 03, 2012:

This sounds delicious. I love dark chocolate but it makes my chest hurt, the caffeine I suppose, so I will try the milk chocolate. Thank you!

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Sen.sush23, I hope you enjoy this simple yet elegant recipe. It disappears so quickly when I make it. Thanks so much for the comment and vote.

Sushmita from Kolkata, India on August 03, 2012:

Awesome! The cherry on this rich yet easy recipe is the suggestion of the wines at the end. I am sure to try this out. Voted up and up.

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Ishwaryaa22, I can always count on you for kind words, votes and shares. Thanks so much! You can also make this bark with milk chocolate, but I'm partial to the dark. It's full of antioxidants and the nuts and fruit are great for you, too. It's nice to hear from you and enjoy the recipe.

Ishwaryaa Dhandapani from Chennai, India on August 03, 2012:

I am fond of chocolates with nuts in them! Recently, I developed a new liking for dark chocolate. I would like to try this tasty recipe thanks to your direct instructions, handy tips & helpful photos. The first and last photos are drool-worthy! Rated your recipe 5 stars! Well-done!

Thanks for SHARING. Useful & Awesome. Voted up & Socially Shared

Vespa Woolf (author) from Peru, South America on August 03, 2012:

Josh3418, I'm glad you like the sounds of it! Yes, it's a wonderful dessert or snack and not too bad for you as sweet things go. Thanks for dropping by!

Joshua Zerbini from Pennsylvania on August 02, 2012:

Vespa,

Definitely five stars! Wish there was a sixth option, LOL

Now this is my kind of desert! Thanks for sharing Vespa!

Vespa Woolf (author) from Peru, South America on August 02, 2012:

Thanks so much, Mhatter99!

Martin Kloess from San Francisco on August 02, 2012:

You have my vote...

Vespa Woolf (author) from Peru, South America on August 02, 2012:

Americanidle7, I do hope you have the chance to try it. My husband isn't even a chocolate lover and he can't get enough of it. Thanks so much for taking the time to read and comment!

americanidle7 on August 02, 2012:

yum! i love sea salt in chocolate, so delicious. the fruit and nuts are an awesome addition, would love to try this recipe out :)

Vespa Woolf (author) from Peru, South America on August 02, 2012:

Amanda Gee, it's nice to meet another chocolate lover. Enjoy the recipe and thanks for taking the time to read and comment.

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