Fruit And Nut Dark Chocolate Bark Recipes

FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
• Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

FRUIT & NUT DARK CHOCOLATE BARK

Steps:

• Preheat your oven to 350°F. Combine the pecans, chopped hazelnuts and pepitas on a baking sheet.
• Place them in the oven & toast for about 6 to 9 mins or until fragrant and turning lightly golden on the edges. Remove from the oven & set aside to cool.
• Melt your chocolate in a heat proof bowl over a saucepan of gently simmering water. Line a large baking tray with parchment paper.
• Pour the melted chocolate on it. Using a spatula, spread the chocolate out into a thick slab.
• Using a spatula, spread the chocolate out into a thick slab. Sprinkle the nuts, seeds and sliced apricot evenly over the chocolate.
• Place the pan in the refrigerator to harden for about 15 mins or let the chocolate cool at room temp for 2 to 4 hours or until completely hardened.
• Once the chocolate is completely hardened, use your hands to break it into pieces. Serve immediately or cover and store at room temperature for up to one week.

FRUIT AND NUT DARK CHOCOLATE BARK

Steps:

• Cover a large, rimmed baking sheet with parchment paper. Set aside.
• In a medium-sized bowl, melt chocolate and sugar in a microwave-safe bowl for one minute.
• Stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
• Spread chocolate evenly over center area of baking sheet using a rubber spatula. Chocolate should be about 1/4-inch thick.
• Sprinkle nuts, coconut flakes, and dried fruit evenly over chocolate.
• Lastly, sprinkle flaked sea salt on top.
• Allow chocolate to cool at room temperature, until completely hardened, about 2 hours.
• Once chocolate is hard, use your hands to break it into pieces.

NUT FRUIT BARK

Steps:

• Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.