4.0 – 1 reviews • Christmas
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Prep: |
1 hr 20 min |
| Cook: |
5 min |
| Yield: |
1 pound bark |
Ingredients
- 1/2 pound bittersweet chocolate
- 1/2 pound white chocolate
- 1/2 cup slivered almonds
- 1/2 cup chopped dried apricots
- Toasted fennel seeds, for sprinkling
Instructions
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don’t worry if there are a few small unmelted pieces.
- Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
278 |
| Total Fat |
17 g |
| Saturated Fat |
9 g |
| Carbohydrates |
33 g |
| Dietary Fiber |
3 g |
| Sugar |
29 g |
| Protein |
4 g |
| Cholesterol |
5 mg |
| Sodium |
24 mg |
