At Saturday’s Super Soul, one of our favorite gals, Kacie, brought a delectable treat that everyone couldn’t get enough of. Of course, the first question is can we get the recipe. She passed it along this weekend so I wanted to be sure and share it with everyone.
The inspiration for Kacie’s recipe came from Ina Garten’s French Chocolate Bark.
Kacie shared that this recipe from Barefoot Contessa was her inspiration when she first started making chocolate bark years ago. She said that her version has taken lots of iterations, depending on what she has in the cabinet. She often buys raw unsalted nuts so usually just uses those and adds sea salt. I have to say the sea salt gave it such great flavor!
Kacie has a tip to share with everyone: She finds it best to store in a jar in the freezer where it lasts longer and makes it easy to dip into late at night and get a small piece before bed. Enjoy!
Thanks Kacie for sharing! The photos included in this post were impromptu phone pics so we could remember what all Kacie put in her version of the recipe! From what I can tell she used unsalted almonds, unsalted cashews, dried cranberries or those could be cherries, crystallized ginger and a heavy sprinkling of coarse sea salt.
So here we have it folks the original recipe that gave Kacie her inspiration:
French Chocolate Bark (https://barefootcontessa.com/recipes/french-chocolate-bark)
- 1 cup whole salted, roasted cashews
- 6 to 7 ounces very good semisweet chocolate, finely chopped
- 6 to 7 ounces very good bittersweet chocolate, finely chopped
- 1/4 cup dried crystallized ginger, ½-inch diced
- 1/2 cup dried cherries
- 1/2 cup dried apricots, ½-inch diced
- 1/4 cup golden raisins
Preheat the oven to 350 degrees. Using a pencil, draw a 9 x 10-inch rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over.
Spread the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first the ginger, then the cooled whole cashews, the cherries, apricots, and raisins. Set aside for 1 to 2 hours until firm. Cut the bark in 18 to 20 pieces and serve at room temperature.
Hope you enjoy everyone!