Dark Chocolate with Dulse

Dark Chocolate with Dulse Dulse Seaweed Flakes 30g Pouch - add to basket

A recipe to stash in the fridge or to take round to a friend to wow them with your seaweed skills.

Makes 4 bars
Time 10 mins prep, 5 mins cooking

This time of year brings on a need for comfort, plus you can never have enough chocolate recipes.


  • 2 tsp Dulse
  • 250g dark chocolate
  • 2 handfuls dried fruit or nuts (optional) to include in the chocolate


  1. Using tempered chocolate, melt the chocolate in a dry bowl over simmering water, being careful not to burn it.
  2. Once melted, spoon the chocolate into your moulds, tap the moulds firmly on the counter to knock out any air bubbles and to distribute the chocolate evenly.
  3. Sprinkle the Dulse onto the surface of the chocolate before it starts to set.
  4. Place the chocolate in the fridge immediately.
  5. The bars can be stored at room temperature for around one month, if tempered chocolate is used. Keep the bars in the fridge if normal chocolate was used.

Leave a comment

Please note, comments must be approved before they are published