Nutty Chocolate Bark (Black and Tan)

Serves 12

You might have to kick everyone out of the house when you make this recipe. The aroma of melting chocolate is usually too much for my husband to bear, and I find him circling me in the kitchen, hoping I’ll let him lick a spatula or catch a few dribbles from the pot. This bark is really easy to make, but is quite impressive. Make a double batch for a neighbor or your tough-to-impress mother-in-law.


1 (9.7-ounce) semisweet chocolate (62% cocoa, such as Scharrfenberger)
¼ cup shelled unsalted pistachios, chopped
¼ cup hazelnuts, chopped
½ cup dried cherries, chopped
3 tablespoons unsweetened coconut flakes
¼ teaspoon coarse sea salt


1. Place water in the bottom of a double boiled and bring to a boil. Meanwhile, chop the chocolate into large chunks. Set aside one tablespoon each of the pistachios, hazelnuts, cherries and coconut. Place a silpat mat or parchment paper on a baking sheet; reserve.

2. Melt the chocolate in the top of the double boiler. Once the chocolate is completely smooth, turn off the heat and stir in the nuts, cherries and coconut. Pour the chocolate mixture onto the reserved silpat mat, spreading out with a spatula to approximately an 8-x10-inch rectangle. Sprinkle the reserved nuts, cherries and coconut evenly on top. Sprinkle the salt over the chocolate.

3. Transfer the baking sheet to the freezer and freeze for 1 hour, until completely firm. Using clean hands, break the chocolate into chunks and enjoy, or transfer to a sealed container for later. Store in the freezer for best results.

Fat 12g (Sat 6.3, mono 1.7g, poly 0.6g)
Protein 3g
Carbohydrates 17g
Fiber 4g
Cholesterol 0mg
Iron 1mg
Sodium 59mg
Potassium 49mg
Calcium 8mg

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