Chunk Chocolate Delight (Printable Version)

Rich dark chocolate chunks mixed with nuts and dried fruit for a flavorful indulgence.

# What You Need:

→ Chocolate

01 - 14 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 3.5 tbsp unsalted butter, cut into cubes

→ Optional Add-ins

03 - 1.75 oz roasted nuts (hazelnuts, almonds, or pecans), roughly chopped
04 - 1 oz dried fruit (cranberries, cherries, or apricots), chopped
05 - 1/2 tsp flaky sea salt or to taste

# How to Make It:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Using a double boiler, gently melt the chopped chocolate and butter together, stirring occasionally until smooth and glossy.
03 - Remove from heat and, if desired, fold in chopped nuts and dried fruit.
04 - Pour the melted chocolate mixture into the prepared pan, spreading evenly with a spatula.
05 - Sprinkle flaky sea salt on top, if preferred.
06 - Refrigerate for at least 40 minutes, or until fully set and firm.
07 - Lift the set chocolate out using parchment overhang, cut into large chunks with a sharp knife, and store in an airtight container at a cool room temperature or refrigerate.

# Expert Tips:

01 -
  • It tastes like you spent hours in a chocolaterie, but you've got it done in less time than a coffee break.
  • You control exactly what goes into it, so no mystery ingredients or overly waxy textures like store-bought chocolate.
  • Those irregular chunks with bits of nuts and dried fruit mixed in make it feel genuinely homemade in the best way.
02 -
  • Water is chocolate's enemy—even a tiny drop of water in your melting bowl will make the chocolate seize into an unusable lump, so dry everything thoroughly and keep steam away.
  • The quality of your chocolate matters more than any technique in this recipe, so seek out real chocolate from a chocolatier or specialty shop if you can find it.
03 -
  • Chop your chocolate into uneven pieces so it melts faster and more evenly than pre-chopped chocolate ever could.
  • Use a candy thermometer if you're feeling technical—chocolate melts beautifully between 45–50°C (113–122°F), but honestly, watching it turn glossy works just as well.

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