Once again I have to thank the Barefoot Contessa for another masterpiece. Without further ado...
French Chocolate Bark
- 9.5 ounces semisweet chocolate, finely chopped
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 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 (or a double boiler if you have it).
Meanwhile, line a sheet pan with parchment paper.
Pour the melted chocolate in the middle of the parchment paper and spread to form a rectangle measuring about 9x10 inches. Sprinkle the cashews, apricots, and cranberries over the chocolate. Set aside for 2 hours until firm or place in the refrigerator for faster results. Cut the bark in 1 by 3 inch pieces and serve at room temperature.
She suggests using "very good" chocolate. I used a combo of Bakers and Ghirardelli and it worked just fine. My taste buds couldn't tell the difference, I've probably never even had "very good" chocolate. You can also use white chocolate if you want.
Mine didn't turn out as thick as the ones in the picture below which is just fine with me because in my opinion a little chocolate can go a long way, but do as you please.
Also I don't "cut" mine. I break mine up by hand so there can be a variety of sizes...it tends to get eaten more that way! And just as a reminder, these aren't M&M's...they will melt in your hands so stick them back in the fridge if they start to melt while you are breaking them apart.
Total Cost for this recipe: $14.48
Want a Peppermint Bark instead? Click here for that recipe and my other favorite Christmas treats!