Why did my chocolate seize and become grainy?

A single drop of water or steam touching the chocolate can cause it to seize. Always use a completely dry bowl and avoid letting the bowl touch the simmering water.

How long does this bark keep and how should I store it?

Store in an airtight container in the refrigerator for up to 2 weeks, or in a cool pantry for about 1 week.

Can I freeze Brazil nut chocolate bark?

Yes, freeze in a sealed container for up to 3 months; thaw in the fridge before breaking into shards.

What can I use instead of Brazil nuts?

Pecans, almonds, or hazelnuts work well as substitutes, though the flavor and texture will change slightly.

Home / Recipes / american / Brazil Nut & Chocolate Bark

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Brazil Nut & Chocolate Bark

RATING

0.0/5

TASTE SCORE

8/10

Gorgeous, glossy sheets of dark chocolate studded with crunchy Brazil nuts and a whisper of flaky sea salt. This two-ingredient wonder comes together in minutes, needs no baking, and breaks into beautiful shards — perfect for gifting, snacking, or an after-dinner treat.

PREP

10m

COOK

SERVES

1 PIECE

307 cal

SERVINGS

INGREDIENTS

For 8 servings

300 gdark chocolate · 70% cocoa, roughly chopped100 gbrazil nuts · roughly chopped, a few kept whole for garnish1 pinchsea salt · flaky, for sprinkling

NUTRITION · PER SERVING

307

CALORIES · 1 PIECE

Protein5g · 7%

Carbs19g · 25%

Fat24g · 70%

Fiber5g

Sugar9g

Saturated fat11g

Cholesterol1mg

Sodium26mg

Potassium358mg

Phosphorus77mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the baking sheet and nuts.
1.Line a baking sheet with parchment paper, letting the edges overhang slightly.
2.Roughly chop 100g Brazil nuts into chunky pieces; set aside a few whole ones for garnish.
other · ~5 min
Melt the dark chocolate.
1.Place 300g roughly chopped dark chocolate in a heatproof bowl.
2.Set the bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water.
3.Stir gently with a spatula until the chocolate is fully melted and smooth (about 4-5 minutes).
4.Remove the bowl from the heat and wipe the bottom dry.
TIPDon't let any water or steam get into the chocolate — it will seize and turn grainy.
mix
Fold in the Brazil nuts.
1.Tip the chopped Brazil nuts into the bowl of melted chocolate.
2.Fold together with the spatula until every nut piece is coated in chocolate.
assemble
Spread the chocolate mixture onto the baking sheet.
1.Pour the chocolate-nut mixture onto the parchment-lined baking sheet.
2.Use the spatula to spread it into an even layer about 0.5 cm thick.
3.Press the reserved whole Brazil nuts gently into the surface.
4.Scatter a pinch of flaky sea salt evenly over the top.
TIPWork quickly before the chocolate begins to set.
rest
Chill until completely set.
1.Transfer the baking sheet to the refrigerator.
2.Chill for at least 30 minutes, or until the chocolate is fully hardened.
serve
Break into shards and serve.
1.Lift the bark off the parchment paper.
2.Break into 8 rustic pieces with your hands.
TIPFor clean edges, score the chocolate with a sharp knife before breaking.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a good-quality 70% dark chocolate for the best flavor and smooth melting.
2
Make sure the bowl and spatula are completely dry before melting chocolate to prevent seizing.
3
Chop Brazil nuts into chunky pieces for varied texture in every bite.
4
Spread the chocolate mixture to an even 0.5 cm thickness so it breaks into neat shards.
5
Refrigerate for at least 30 minutes; if your kitchen is warm, chill for up to 45 minutes.
6
Store bark in an airtight container in the fridge for up to 2 weeks.
7
For a gift, keep bark in a cool spot; wrap in parchment and tie with twine.