Salted Dark Chocolate & Almond Bark
Chocolate is the best storage format in the edible world: months of shelf life at room temperature and almost no potency loss. This bark is melted gently, dosed once, and scored into 24 squares before it sets, so the portioning is decided while the chocolate is still liquid.
By Canabee Kitchen

Photo by Bernd 📷 Dittrich on Unsplash
Ingredients
Makes 24 servings, about 60 mg THC in the whole batch
Instructions
- 1
Melt low and slow
Melt the chocolate in a bowl over barely simmering water, stirring often. Gentle heat protects both the chocolate's temper and the infusion you're about to add.
8 min - 2
Dose the whole batch at once
Off the heat, stir in the infused coconut oil until fully incorporated. One thorough stir here is what makes all 24 squares equal.
- 3
Spread and top
Pour onto a parchment-lined sheet pan and spread into a rectangle about 1/4 inch thick. Scatter the almonds and salt while glossy.
- 4
Score the grid before it sets
After 10 to 15 minutes at room temperature, score a 4 by 6 grid with a knife — 24 squares. Scoring while soft is what lets you break clean, even doses later.
15 min - 5
Set and break
Chill until fully set, about an hour, then snap along the score lines. Store airtight, cool, dark, and clearly labelled.
1 hr
Tips from the kitchen
- At 2.5 mg a square this is a true microdose format — the start low, go slow default.
- Coconut oil softens chocolate's snap slightly; keep the bark cool and it stays crisp.
- It holds potency for months — see our shelf-life tool for storage windows.
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