Some months back my friend Pam, one of the best bakers I know, made a plate of deep, dark chocolate bark studded with roasted nuts and seeds for a casual cocktail party. It was the hands-down hit of the evening. I ate my weight in chocolate that night and made a mental note then and there: holiday food gift idea: Pam’s crazy-good chocolate bark.
Perfect of Holiday Gifting
And here we are suddenly, in December, when creativity joins forces in the kitchen with the need for holiday gifts for friends, neighbors, grandparents, and our children’s hard-working teachers. This chocolate bark fills the bill.
First, it’s pretty easy to do. I tinkered with Pam’s recipe, paring the bark down to just three little ingredients — chocolate, almonds, and golden raisins — melted together, spread on a baking sheet to cool, and then snapped into pretty pieces.
Not too Pricey
Second, it’s not an especially expensive endeavor. While you want to step it up beyond standard supermarket baking chocolate, you don’t need to invest in the fanciest brands. I used Trader Joe’s bittersweet chocolate and it was excellent. As for nuts and dried fruit, you can substitute roughly chopped almonds for slivered or use roughly chopped hazelnuts. In either case, be sure the nuts are roasted first. Dried cranberries, dried cherries, or even regular seedless raisins will do nicely in place of golden raisins.
Less Perishable
It’s also a plus that this chocolate bark will keep long after most holiday perishables have come and gone, making it ideal for friends near and far (not to mention your own private stash).
And then there are the antioxidants in all that dark chocolate. What better gift to give a friend than squeaky clean arteries?
Dark Chocolate Almond Bark
Ingredients
- 1 pound bittersweet chocolate
- 1/2 cup roasted , slivered almonds
- 1/2 cup golden raisins
Instructions
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Cover a baking sheet with parchment paper.
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Chop the chocolate into small pieces.
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Melt the chocolate on the stove in the top of a double boiler. Alternatively, put in a microwave-safe bowl and cook on high in the microwave in 30 second bursts, stirring after each one, until melted and smooth.
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Once the chocolate is melted and silky, add the almonds and raisins and stir well.
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Pour the chocolate onto the parchment paper and use a rubber spatula to spread it in a thin layer. It will cover the better part of the baking sheet.
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Put the baking sheet into the fridge for 10 minutes. Remove from fridge and leave on the counter to cool and harden for several hours or overnight.
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Once completely cool (crisp enough to snap between your fingers), break the chocolate into about 40 pieces that are a couple of bites each.
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Store in an air-tight container or package up for gifts.
Comments
12.10.2012 at3:35 PM #
kim brady
I am all over this! I love the wrapping with the parchment paper and string too- I was just wondering about where to get some tins for shipping to the grandparents.
12.10.2012 at3:35 PM #
Katie Morford
The container store is usually good for tins. You want to lay parchment between layers of bark.
12.12.2012 at12:24 PM #
Kara
I’m definitely making these for my daughter’s teachers. Does it have to go into the freezer or would the fridge suffice? We live in Madrid and naturally have one of those small euro units with teeny tiny drawers in the freezer. If freezing is a must, I can just put small batches on plates. Thanks!
12.12.2012 at12:24 PM #
Katie Morford
Hi Kara,
Yes, those freezers are teeny. This can go in the fridge for just 10 minutes after you spread it on the baking sheet. Then take it out and let it cool the remainder of the time on the counter.
05.16.2013 at6:22 AM #
Chris
How long will the chocolate bark last before going “bad”?
What is the best way to store/preserve for the longest time possible?
I love to cook/bake items in advance of the sometimes crazy holiday times when I have that rare moment free around the schedules of my 3 children.
Thank you for this easy and delicious sounding chocolate recipe!
05.16.2013 at6:22 AM #
Katie Morford
Best is to store it in an air-tight container in the fridge. It won’t go “bad” so much as it will diminish in quality. I think it will last several weeks and still be in good shape…but haven’t put it to the test. My bark never lasts very long around here 🙂
07.18.2013 at8:15 AM #
Bethany
It’s in reality a nice and helpful piece of information. I am happy that you simply shared this useful information with us. Please keep us informed like this. Thank you for sharing.
12.03.2013 at9:19 AM #
Janet Ebert
Can I order this on the internet? Where?
12.03.2013 at9:19 AM #
Katie Morford
I imagine that if you don’t want to make your own, it is out there for purchase. You might try Williams-Sonoma or Amazon.
12.08.2013 at5:48 AM #
Kate
One of my favorites, and so easy!
12.08.2013 at5:48 AM #
Katie Morford
A classic, for sure. I also love it with a little fleur de sel on top.
12.08.2013 at5:48 AM #
JoanBlack
Chopped candy canes are also great addition at Christmastime.
12.09.2013 at8:47 PM #
Gaby
oh what I would give for some of this right now!
12.12.2013 at8:10 PM #
Sarah
delicious!!
12.16.2013 at9:31 AM #
Lisa [With Style & Grace]
This sounds delicious! Love how easy (& yummy) homemade bark is.
12.05.2014 at9:03 AM #
gretchen | kumquat
i am a total sucker for chocolate bark, and this one looks delicious and easy. such a great gift idea… if it survives my kitchen!
12.05.2014 at9:03 AM #
Katie Morford
It’s always important to test it before you give it as gifts. I consider it part of my job 🙂
12.05.2014 at9:37 AM #
Deanna Segrave-Daly (@tspbasil)
Ahhh – I’m afraid I’ll eat half of this if I make it – I will take the chance 😉 Pinning….
12.05.2014 at9:37 AM #
Katie Morford
Thanks Deanna. Yes, that is a bit of a problem for me too 🙂
12.05.2014 at10:11 AM #
genevieve @ gratitude & greens
Chocolate bark is one of my favourite things to make during the holidays! It’s so easy and makes such a great gift. Yum!
12.05.2014 at10:11 AM #
Katie Morford
I think people are daunted by it because it is in the category of “candy” which has a reputation for being complicated. But it is so easy indeed.
12.05.2014 at10:14 AM #
Rebecca @ Strength and Sunshine
Beautiful! I’ve never made my own, but I sure do love it!
12.05.2014 at10:14 AM #
Katie Morford
It is ridiculously easy, Rebecca, and you can tinker with the ingredients. Sometimes I’ll do it with different seeds, different dried fruits, etc.
12.10.2014 at12:08 PM #
erin {yummy supper}
Oh my do I love chocolate bark! I haven’t made any in a couple of years, but you’re right it is the perfect holiday goodie! Marcona almonds are a nice addition too:)
xoxo to you and yours,
E
12.10.2014 at12:08 PM #
Katie Morford
Yes to Marcona almonds! Hadn’t thought of that for this. Yummmy!
05.09.2015 at4:33 AM #
Christa
How do you keep the chocolate from “blooming” (turning white) without tempering the chocolate? Usually untrmpered chocolate, or chocolate cooled too fast (as in the fridge or freezer) will bloom. I see it after a couple days. So the only time I have had luck with untmperes chocolate bark is to serve right after breaking. Thanks!
05.09.2015 at4:33 AM #
Katie Morford
Hi Christa
You are right that tempering your chocolate gets the prettiest results for chocolate bark. However, I have skipped that step since it gets a little too fussy for a lot of home cooks. I haven’t had a problem with blooming when the chocolate is in the fridge and freezer for short periods of time. If I leave it in the freezer for a while, yes, the chocolate does get that white cast. Perhaps our problem is that we go through it so fast, it never gets a chance to bloom 🙂 Thanks for the comment.
12.16.2016 at7:51 AM #
Carol
Made this with slivered almonds and clementine zest (oranges would have worked better, but didn’t have them!)- question is- can you put these in the mail and it won’t melt?? We live in Texas…thanks!
12.16.2016 at7:51 AM #
Katie Morford
Hi Carol, I would think this would ship okay, but I’d probably be inclined to store in in the fridge before shipping and include a freezer pack in the shipping box. I imagine you might find some tips on shipping chocolate with a quick Google search.
09.26.2018 at5:04 PM #
Rose
Hi
Just tried this..it’s ridiculously delicious. However the bark thinks didn’t harden..I kept them in the fridge for 30 minutes and on the counter thereafter overnight…but it didn’t crisp up. Any suggestions what I’m doing wrong?
Thanks
09.26.2018 at5:04 PM #
Katie Morford
Glad you like it. I’d probably be inclined to keep it stored in the fridge if it’s not staying crisp at room temp. It could be the type/brand of chocolate you used. I’m not an expert on working with chocolate, but I do know that this can happen at times.
12.17.2018 at10:39 AM #
Linda Martinez
I am looking for more recipes using dark chocolate (Brachs) bars, thank you!!