French Chocolate Bark

Show: Barefoot ContessaEpisode: Festive Fun

Rated: 5 stars out of 5Rate itRead users' reviews (23)

Cook Time:
10 min
Level:
Intermediate
Yield:
24 pieces

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 10 min
Total:: 2 hr 25 min

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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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Comments & Reviews

recipe French Chocolate Bark
Robin North Scituate, RI 12-26-2009
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try butterscotch chips!
Rated: 5 stars out of 5

I made 3 different kinds of bark this Christmas: a white chocolate, with the same toppings as this recipe, plus a semisweet... bark with crushed candy canes and M&Ms, and the biggest hit of all: butterscotch bark! I used butterscotch chips from the baking section and sprinkled crushed salted pretzels and roasted pecans over the top. My party guests gobbled it up! Incredibly easy; wonderfully festive. This is now a Christmas tradition that I will make again and again! Read more
recipe French Chocolate Bark
Tom Hooksett, NH 12-23-2009
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Attention shoppers - this recipe is a winner!
Rated: 5 stars out of 5

I decided to make a few holiday deserts and this is one of them. This is the easiest treat I ever made. I even tempered... down the chocolate for a shiny chocolate product. I love to cook but don?t bake so I just hooked up with a few chocolate tempering sites for advice. I had to make a second batch because the family loves it so much. I mixed up the recipe by grinding up with nuts in a food processor. This allows each ingredient to be on each piece of the final cut up product. I also hand chopped the fruits small as well. I had a lot of left over ingredients and used those to make the second batch (and still had leftovers!). And of course, Biology 101 tells us we must keep the finished product in the chill chest until we are ready to pig out! I used Ghirardelli chocolate and love the flavor. I will make this again ? year round! Read more
recipe French Chocolate Bark
Janice McHenry, IL 12-22-2009
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WOW! A real winner!
Rated: 5 stars out of 5

Thank you so much for sharing this recipe. I followed your directions exactly and it turned out great! Very easy to make... also. The bark turned out shiney and colorful with the dried fruit. I might add edible gold or silver leaf flakes next time for fun. Thanks again.... your recipes are the best! Read more
recipe French Chocolate Bark
Sharon Carlsbad, CA 12-17-2009
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Good recipe, but missing a very important instruction!!
Rated: 4 stars out of 5

The recipe is great...but it doesn't mention storing it in the refrigerator much to my dismay!! I guess you are supposed to... serve at room temperature and consume it all immediately! I left mine on the counter (nicely wrapped as Christmas gifts) only to find that they had turned into microbiology experiments a few days later. Two pounds of wasted chocolate, nuts, and dried fruit. Recipe proofreaders take note!!!Read more
recipe French Chocolate Bark
Irene Cape Elizabeth, ME 12-05-2009
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Need more stars for this one!
Rated: 5 stars out of 5

This recipe is absolutely fabulous. I made 4 pounds of bark today and they all came out perfect, and gorgeous. They are so... professional looking, and very festive, and will make the best holiday gifts! I varied each batch a little - one with marcona almonds, one with pistachios, two with cashews (but varied the fruits a little on those two so they weren't the same). I included ginger and apricots in each one, but no raisins in any (don't care for them) - used dried cranberries and dried cherries. I did not use salted nuts, and instead sprinkles 1/8 tsp. of fleur de sel over each batch after putting on the fruit and nuts. The book (Back to Basics) includes the chocolate tempering instructions that Ina gave on the program which are not included on the website. That is most unfortunate, because it really WORKS! The chocolate is really tempered - shiny and crisp, the way it should be and never is when you simply melt chocolate. I can't say enough abut this recipe. It is certainly not inexpensive if you use quality ingredients, but it is SO worth it. THANK YOU, Ina!!! Read more
recipe French Chocolate Bark
FRANCOISE Redondo Beach, CA 12-04-2009
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Another Winner!!
Rated: 5 stars out of 5

Looked yummy so I made it for tomorrows "Bridge Party" Bought 1lb bars of bittersweet and milk chocolate from Belgium... Tempered in Micro as shown and swirled 2 bars of Lindt white chocolate on top. Pressed down the cashew, apriccot and Kirsch soaked cherries and voila. Alovely delectable gift for the hostess table. Thank you Ina fdwRead more