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–+ servings
pink salt chocolate recipe
Sophia James

Pink Salt Chocolate Bark

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This sweet and salty chocolate bark combines rich dark chocolate with delicate Himalayan pink salt for a gourmet, bite-sized treat that’s easy to make and beautiful to serve.
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Prep Time 5 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Fusion
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dark or semi-sweet chocolate chips (at least 60% cocoa)
  • 1 tbsp coconut oil or butter
  • 1/2 tsp pink Himalayan salt (flaky or fine)
  • optional: chopped nuts, dried fruit, or chili flakes

Equipment

  • small saucepan or microwave-safe bowl
  • mixing spoon or spatula
  • baking tray
  • parchment paper
  • refrigerator

Method
 

  1. In a small saucepan or microwave-safe bowl, melt chocolate chips and coconut oil together until smooth.
  2. Stir the melted mixture until glossy and completely lump-free.
  3. Line a tray with parchment paper and pour the chocolate mixture over it. Spread into an even, thin layer.
  4. Sprinkle the pink salt evenly on top. Add any optional toppings if desired.
  5. Place the tray in the refrigerator for 30 minutes or until the chocolate is fully set.
  6. Break into bite-sized pieces and serve or store for later.

Nutrition

Calories: 110kcalCarbohydrates: 9gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gSodium: 55mgPotassium: 120mgFiber: 2gSugar: 7gVitamin A: 10IUCalcium: 9mgIron: 1.3mg

Notes

Customize with toppings like dried cherries, pistachios, or chili flakes for a personal touch. Store in an airtight container in a cool place for up to 2 weeks.

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