1 Video | Photo: French Chocolate Bark Recipe
Ingredients
- 8 ounces very good semisweet chocolate, finely chopped
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
Directions
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.
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By nonamemommy
on November 25, 2011
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Delicious! I used the minced ginger like the book calls for, but not apricots. I also made a second batch using toasted almonds. Also delicious.
By SporaticChef
Belmont, CA
on April 17, 2011
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I'm eating the chocolate bark I made from this recipe yesterday and it tastes as good as it looks! I made it with Ghiradelli 60% cacao bittersweet, Ghiradelli semi-sweet chocolate, 1/2 cup of chopped dried apricots, a 1/4 cup of dried cranberries, and a mix of lightly salted peanuts, almonds, pistachios, pecans, walnuts, and filbert hazelnuts. I didn't have to press the toppings into the melted chocolate for them to adhere. I just reduced the amount of dried fruit since I ran out of chocolate real estate to adhere them to. I like the suggestion to flavor the chocolate, and will try different semi-sweet or milk chocolate brands to accompany the Ghiradelli bittersweet chocolate. My only problem was that the bark was still soft after 2 hours at room temperature. I put it in the refrigerator for over 30 minutes and noticed that almost a third of the bark showed signs of "refrigerator burn". 15 minutes would have been plenty.
By torba97_12904148
Fremont, CA
on February 01, 2011
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For what this is worth...if you scroll down on your computer and read the subsequent reviews following this review...all are positive and grateful for this candy recipe. I AGREE! Delicious and easy to reproduce what I observed on TV. Thanks Ina. Annie, Milpitas, CA
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