This chocolate bark with cardamom, dried fruits, and nuts is an easy holiday dessert or gift made with dark or white chocolate, cardamom seeds, raisins, dried cranberries, apricots, or figs, and pistachios, with a shower of sea salt on top. Lovely to gift or keep.
When should I make chocolate bark?
Chocolate bark is adept at fancying up all manner of holidays for which it’s eminently appropriate. During December it’s an easy alternative to cookies for those averse to gluten or decorating or both; at Easter it serves as a sort of deconstructed, adults-only Easter bunny; and at Passover, it’s a lovely little something, especially when you drizzle or spread the melted chocolate atop matzoh rather than just a lined baking sheet to lend it not just symbolism but a welcome crunch. And if you’re asking in terms of how long it will keep, you can stash it in an airtight container and let it rest at room temperature for a few weeks, although we’re guessing it will disappear before you have to worry about it tasting stale.
Chocolate Bark with Cardamom, Dried Fruits, and Pistachios
- Quick Glance
- 10 M
- 30 M
- Serves 8 | Makes one 10-by-6-inch slab
Line a baking sheet with a piece of aluminum foil or parchment paper that measures about 10 by 8 inches.
Place the chocolate and cardamom seeds in a bowl set over a pan of simmering water. When the chocolate has melted, stir in 1 1/2 tablespoons of the dried fruit and 1 to 1 1/2 tablespoons of the nuts.
Remove the chocolate mixture from the heat and immediately spread it into a thin layer on the prepared sheet. Scatter the remaining dried fruits and nuts over the warm chocolate, gently pressing them into the chocolate. Sprinkle lightly with the salt.
Refrigerate the chocolate until it is completely set, at least an hour. To serve, break the bark into pieces and pile them on a small plate or dish. Store any extra bark in a covered container or a wax paper bag and refrigerate. It will keep well for a few weeks—in theory, anyways. Originally published March 29, 2010.
White Chocolate Variation
Simply substitute white chocolate (sometimes labeled “white confection”), which works well with almost anything. One nice combination is pistachios, orange zest, and edible flower petals.
Recipe Testers' Reviews
This was quick, easy, and quite tasty. I made the bark with dried cherries, cranberries, blueberries, and golden raisins (instead of the apricots), and used sliced almonds in place of the pistachios. I spread it over matzoh to try it out as a possible Passover treat. Yum!
I have to admit, I was worried that the whole cardamom seeds would be overpowering (and I love cardamom), but when it was all put together, the flavors were outstanding.
This chocolate bark is sophisticated and elegant—a surprise and a delight to the taste buds. I followed the recipe as written, using cardamom, dried apricots, and pistachios. I loved it and thought the combination was exquisite. The chewiness of the apricots, the crunch of the pistachios and cardamom, and the Maldon salt—wow, this treat has it all.
It’s sweet and salty and a little bitter with a touch of umami. The only change I’d make is to chop the cardamom seeds just a bit. One whole cardamom seed in the mouth is a bit overwhelming, and just a teaspoon of them leaves many bark pieces without a trace. This bark is very rich, so it only takes a couple of bites to satisfy.