My guests are usually impressed when I serve them this loaded dark chocolate bark after a multiple course dinner and/or with their coffee.
As much as their flattering reaction warms my heat, it also surprises me as this chocolate bark is the easiest thing to do.
All you need to fix this bark is an excellent quality of dark chocolate and assortment of nuts and dry fruits in a good condition. The rest you can pretty much do it in your sleep.
When it comes to choosing the type of nuts, the world is your oyster. The combination I listed below in the recipe is a personal favorite that happens to please my guests. So, feel free to combine the nuts and/or the dry fruits you are fond of most.
In a way, this chocolate bark recipe helps me using up all the leftover of nuts tucked in squished bags in my freezer before their taste deteriorate, which serves well my zero food waste approach.
Also, this chocolate treat is a powerful source of antioxidant and fiber and excellent as a snack for vegan and plant based people.
For melting the chocolate, I prefer using chocolate chips instead of wasting my time and energy chopping a bulky bar of chocolate.
Given that my kids are not into dark chocolate altogether, I take the liberty to add one heaped tablespoon of my favorite Egyptian cardamom coffee. I understand, that to many, this exotic ingredient is not a pantry staple, however, feel free to substitute with instant coffee granules.
This chocolate treat is dairy free, vegan, healthy, and make ahead. To be honest, I am not sure what not to like about it!
*Photo credit: @CANVA
Loaded Dark Chocolate Bark
- 1 pound dark chocolate chips (60 to 70 percent cacao)
- 1/4 cup roasted whole almonds
- 1/4 cup roasted pistachios
- 3 tablespoons dried cranberries
- 2 tablespoons toasted coconut flakes
- 1 tablespoon Egyptian cardamom coffee, or instant coffee granules (optional)
- Melt the chocolate: Line a baking sheet with parchment paper. In a bowl set over a saucepan of gently simmering water, heat the chocolate chips, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate hasn’t melted completely, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
- Mix in the nuts and cranberries: Stir the nuts and cranberries into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into pieces.
- Store: The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.
- Serve: This chocolate bark and coffee, together are a match made in heaven.
- To make these bark, use the best quality of chocolate you can afford.