Top | Deborah Madison
Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios
(recipe, Deborah Madison)
This recipe makes a 10-by-6-inch slab of bark.
- 5 oz. bittersweet chocolate (70-percent cacao), chopped into chunks
- ½ tsp. cardamom seeds, toasted in a dry skillet until fragrant
- 3 Tbsp. Red Flame raisins or dried apricots, cut into small pieces
- 2 to 3 Tbsp. salted green pistachios, some left whole, some cut into large pieces
- Fleur de sel (sea salt)
- Line a large flat dish or baking tin (about 10 by 8 inches) with a piece of aluminum foil or parchment paper.
- Put the chocolate and cardamom seeds in a heatproof bowl set over a pan of simmering water. When the chocolate has melted, stir in half the fruit and pistachios.
- Spread the mixture over the foil or paper in a thin sheet, then press the remaining fruits and nuts lightly into the warm chocolate. Sprinkle lightly with the salt.
- Refrigerate until the bark has set, about an hour.
- To serve, break the bark into pieces. Store any extra bark in the refrigerator in a covered container or waxed-paper bag. It will keep well for a few weeks, if it lasts that long.
Culinate editor's note: Don't have the exact nuts or fruit called for? Try other fruit-and-nut combos, such as the trio used by Oregon chocolatier Petits Noirs for their mendiants, or "beggars": dark chocolate decorated with whole pistachios, diced Calmyrna figs, and fennel seeds.