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A simple bark that highlights the sweet and savory combination of chocolate and Chicharron Salt.

INGREDIENTS

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Line a baking sheet with parchment or wax paper. In a glass bowl, melt chocolate in microwave 30-second intervals, stirring in between each interval, until chocolate is mostly melted. (This should take 60 to 90 seconds.) Stir warm chocolate until smooth and any remaining lumps have melted. Pour melted chocolate onto prepared baking sheet. Use a spatula to spread chocolate out into an oval or rectangle about 1/8-inch thick. Sprinkle with Chicharron Salt. Let set for about an hour or until hard enough to break into pieces. Store in a sealed container at room temperature.

ITEMS IN THIS RECIPE

The Original Chicharron Salt

56

$8.40

2.75oz Canister  

$8.40