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Tis the Season: Chocolate Bark
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Dark Chocolate bark flavored with crystallized ginger, dried apricots and pistachios make a delicious dessert and pairs well with fruit, cookies, nuts and ice cream. Pair Dark Chocolate Bark with White Chocolate Bark flavored with orange zest, pistachios and lavender, and you have an extra special dessert treat that is almost too pretty to eat. Both chocolate bark recipes are delicious and easy to make. They will make an excellent hostess gift or a nice gesture just for giving. The actual cooking time is very short but you will need at least an hour for the chocolate to set in the refrigerator. Plan on at least 1 1/2 - 2 hours in total. This recipe is very slightly adapted from Seasonal Fruit Desserts, From Orchard, Farm and Market by Deborah Madison, 2010
Author: Ginger
Dark Chocolate Bark -makes one 10 x 6 inch slab of chocolate bark
  • 4 oz dark chocolate between 60% to 70% cocoa butter
  • 2-3 Tb chopped candied ginger
  • 2-3 Tb chopped dried apricots
  • 3 Tb salted green pistachio nuts some chopped and some nuts left whole
  • Pinch of flaky sea salt like Maldon
White Chocolate Bark makes one 8 x 5 inch slab of white chocolate bark
  • 4 oz white chocolate good quality such as Lindt - or Lindt white chocolate with coconut
  • 2 Tb finely chopped salted green pistachios
  • Orange zest removed with a citrus zester in thin strips
  • 1/2 tea lavender or other dried edible flower pedal like hibiscus or rose petals
Dark Chocolate Bark
  1. Line a baking sheet with parchment paper
  2. Put the broken up chocolate in a bowl fitted over a pot of simmering water. If you want to add any dried spices add them now as well. Make sure the simmering water does not touch the bottom of the bowl. Just a small amount of water is all that is needed, no more than an inch high. Gently stir the chocolate while it is melting, and scrape down the sides of the bowl.
  3. When the chocolate is melted stir in half of the chopped fruit and nuts.
  4. Spread the melted chocolate over the parchment paper in a thin slab, then sprinkle the remaining fruit and nuts evenly across the bark. Gently press down of the fruit and nuts so they will stick to the chocolate when it sets. Sprinkle lightly with flaky sea salt.
  5. Refrigerate the chocolate until it is set, at least an hour.
White Chocolate Bark
  1. Line a baking sheet with parchment paper large enough to hold a 10 x 6 inch slab
  2. Add the chopped white chocolate bark to a bowl and place over a pot of simmering water. Keep the heat low and stir and scrape down the sides of the bowl while the white chocolate is melting.
  3. When the white chocolate is melted, pour it out on the parchment paper and spread the chocolate into an even slab.
  4. Sprinkle the remaining ingredients decoratively and evenly over the white chocolate and gently press them to adhere to the chocolate.
  5. Refrigerate until set, at least an hour.
  6. Break up the bark into irregular pieces and serve by itself or with other nuts, fruit, cookies or ice cream.
  7. Keep the chocolate bark in an air tight container and wrapped in parchment or wax paper. Keep in the refrigerator.