Terranea Blog

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Terranea Sea Salt Workshop & Winter Spiced Dark Chocolate Bark Recipe

This homemade dark chocolate bark features seasonal flavors and is finished off with a sprinkle of Terranea's infused sea salt.

Written by Terranea Resort Social Media Ambassador Beth Manos Brickey of Tasty Yummies.

As part of the ongoing commitment to sustainability and the resort’s Farm-to-Terranea philosophy, Terranea is home to its very own Sea Salt Conservatory. Created from sea water from the Pacific, right at the resort, the sea salt conservatory serves as a natural evaporation greenhouse resulting in a high quality, mineral-rich signature sea salt. Terranea Resort’s Executive Chef Bernard Ibarra and his staff collect the seawater from local kelp beds about 20 yards from the shore, which Ibarra believes imparts a unique flavor.

This lovingly crafted sea salt is used throughout the resort’s restaurants, making appearances in savory dishes from brunch to grilled meats, as well as various desserts and several signature cocktails, it’s even used in various scrub treatments at the spa. Terranea offers smoked salt, as well as various flavor infusions using locally sourced ingredients like Meyer lemons, rosemary and sage.

By attending the intimate Sea Salt workshop at Terranea you not only have the opportunity to learn more about the fascinating process of harvesting sea salt, but you’ll also sample the various salts highlighted in a variety of tasty bites. Chef Bernard Ibarra will walk you through the details of the process and production of the salt, which boasts incredible health benefits as well as a variety of flavor profiles to suit your fancy.

As a nutritional therapist, a suggestion I often make to my clients is the inclusion of a pinch or two of high quality sea salt to their filtered drinking water at some point throughout the day, as a means to bring in trace minerals like magnesium and potassium, as well as an aiding in the balance of electrolytes. Terranea’s sea salt comes with a very high quality rating (97 out of a 100) and it’s found right here in my own backyard.

As a real-food-loving, recipe developer, highlighting this beautiful, locally sourced sea salt in my recipes runs the gamut from savory recipes to cocktails and most especially for my preferences as a garnish on sweet things. This homemade dark chocolate bark features seasonal flavors and it’s finished off with a sprinkle of the infused sea salt, my most favorite being the House-Smoked Signature Sea Salt. With the holidays upon us, this winter-spiced dark chocolate bark recipe is perfect for indulging on your own, a great option for your dinner guests or even better, packaged up with a little handmade label for a thoughtful, edible handcrafted holiday gift.

The customized toppings on this bark can vary to reflect your personal tastes or that of a gift recipient, mix and match nuts and fruit to create a unique experience with every batch. In addition to fabulous flavor the smoked sea salt on top of the bark offers a lovely aroma that pairs nicely with the warming spices and the rich dark chocolate.

Winter Spiced Dark Chocolate Bark with Smoked Sea Salt

makes about 1lb of bark

  • 12 ounces good-quality dark chocolate (I recommend 85% dark), roughly chopped
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • pinch ground cloves
  • 1/2 cup mixed toasted nuts and/or seeds (such as walnuts, pistachios, pecans, almonds, pepitas, etc)
  • 1/2 cup mixed dried fruit (such as raisins, cranberries, currants, cherries, quartered figs, or quartered apricots, etc)
  • Terranea House-Smoked Signature Sea Salt, to taste

Line a baking sheet with parchment paper or aluminum foil.

Melt the chocolate over a double boiler using hot but not boiling water or in the microwave in 30 second increments or a chocolate melter. However you melt it, stir regularly as you are melting the chocolate. Keep the chocolate under 90ºF, so that it doesn’t seize up on you. If on the stove top, you can remove from the heat if necessary, as you go.

As the chocolate is melting, stir in the coriander, cardamom, nutmeg, cinnamon and cloves. Mix in well to combine.

Once fully melted, pour the chocolate onto a foil or parchment paper lined baking sheet. Using a rubber spatula or offset spatula, spread the chocolate evenly until it is about 1/8 – 1/4 inch thick, or as thick as you want it to be.

Sprinkle any nuts, seeds and dried fruit you are using, evenly over top the melted chocolate. Let the chocolate solidify just a bit before sprinkling the Terranea House-Smoked Signature Sea Salt on top.

Let the bark cool at least 2 hours in a cool area or 30 minutes in the fridge. Break into bite-sized pieces.


To purchase tickets to the Sea Salt Workshop at Terranea on the first Saturday of each month, visit the e-store here. You may also purchase Terranea sea salt at sea beans.


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