The Barefoot Contessa showcased a lovely recipe for French Chocolate Bark earlier this month and it was so easy. I am all about easy, so I had to try it. I made a large batch earlier this week for delivery to my husband’s work. I found that it was a dessert masked as a slightly healthy treat, so all those greenies loved it. Here’s my adapted recipe.
- 8 ounces very good semisweet chocolate, finely chopped (I used fair trade chocolate)
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, almonds
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water. 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.Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.Pour the melted chocolate over the paper and spread to form a rectangle, using the outline as your guide. Sprinkle the almonds, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. (I placed mine in the fridge for about 20 minutes just before I cut it.) Cut the bark in 1 by 3-inch pieces and serve at room temperature.
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