Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Chocolate Bark with Raspberries and Mint Sugar

Desserts, Snack, Edible GiftsDina CheneyComment

Serves 4

Super-easy, this recipe can be customized with other toppings. One reader just suggested pistachio nuts and Himalayan pink sea salt. Yum!

1 3/4 cups semisweet chocolate chips, melted

1/4 cup freeze-dried raspberries, crushed

1/4 cup mint sugar**

Pinch sel grise (gray sea salt)

  1. Line a baking sheet with parchment paper. Pour the freshly melted chocolate onto the parchment and, using a spoon, spread into a rectangle. Sprinkle evenly with the raspberries, mint sugar, and salt. Chill until hardened, at least 30 minutes. Break into pieces, and serve.

**To make 1/2 cup of mint sugar, mix 1/2 cup granulated sugar with 2-3 Tbsp. minced fresh mint leaves.