- Set aside 1/2 cup (125 milliliters) dark chocolate and 1/2 cup (125 milliliters) white chocolate in separate small bowls.
- In a medium microwave-safe bowl, microwave the remaining dark chocolate on High in 30-second intervals, stirring in between, until melted. (Alternatively, melt it on the stove; see page 15 for details.) Immediately add the reserved dark chocolate and stir until melted and shiny.
- In a separate medium microwave-safe bowl, microwave the remaining white chocolate on High in 15-second intervals, stirring in between, until melted — it will melt faster than the dark chocolate. (Alternatively, melt it on the stove.) Immediately add the reserved white chocolate and stir until melted and shiny.
- Pour the dark chocolate onto the prepared baking sheet. Pour the white chocolate over the dark in a zigzag pattern from side to side. Draw a spatula through the chocolate, zigzagging from top to bottom, to create dramatic swirls. Quickly sprinkle with flakes of salt.
- Let the bark set at room temperature for at least one hour or overnight. If the room is warm, transfer it to the refrigerator for ten minutes. The bark is set if you can lift out the parchment liner and the chocolate doesn’t sag in the middle. Once the chocolate has set, break it into pieces.
Store the bark in an airtight container in a cool place for up to two weeks.
Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.