Cornish Sea Salt & Chocolate Bark Recipe

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Cornish Sea Salt & Chocolate Bark Recipe

Sea Salted Chocolate & Orange Bark with Roasted Almonds

Try combining Belcolade Chocolate with our wonderful Cornish Sea Salt for some great chocolate treats this festive season.


  • 900g  Belcolade Dark Chocolate Pistoles   (CHO58)
  • 100g  Blanched Almonds, roasted and chopped  (NUT18)
  • 4tbsp Orange Zest
  • A sprinkle of Cornish Sea Salt (CON114)


  • Line a baking tray with parchment.
  • Melt 3/4 of the chocolate over a bain-marie to 45-50c then add the remaining 1/4 of the pistoles (this is a quick method for tempering the chocolate).
  • Warm the chocolate back up to between 31-33c
  • Spread the melted chocolate over the parchment paper to around 5-5mm thick.
  • Whilst warm, sprinkle with the orange zest, almonds and Cornish Sea Salt flakes.