Ina Garten’s French Chocolate Bark is a highly rated treat that makes an easy last-minute dessert or homemade holiday gift.
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Have you ever made chocolate bark? If not, it’s definitely a recipe you need to try because it’s INCREDIBLY easy! Plus, it’s a no-bake dessert and a homemade candy that doesn’t require using a candy thermometer. WINNING.
For this recipe, I ever so slightly adapted Ina Garten’s French Chocolate Bark recipe to fit our tastes a teeny tiny bit. My husband isn’t a huge fan of ginger but I didn’t want to omit that completely, it really brings a lot to the table here.
Instead, I drastically reduced the amount and used just a quarter of what Ina used. The flavor is still there just not as pronounced and in your face gingery.
Also I just want to call attention to the dried fruit here –> have you seen how plump and gorgeous it is?!! It’s not your typical grocery store dried fruit, it’s from Nuts.com and let me tell you, I’M A FAN.
You guys, this dried fruit is unlike any I have bought from the store. It’s big and plump and it’s not dried out. I had to stop myself from eating all of the dried apricots before making this French Chocolate Bark. And don’t even get me started on those golden raisins, they’re my dark horse favorite!
The dried cherries are top notch too – THEY’RE ACTUALLY ROUND. I know, that’s a big deal! I’ve only ever had dried cherries that are flat and dry. I’ve been doing it wrong all along. I’m a serious convert here. You guys are going to love this bark if you make it with quality ingredients.
Holiday talk here – last Christmas, I made a few batches of Candy Cane Bark for holiday gifts which is super fun and festive. This version is a bit more sophisticated and the fruit is a nice change from using the typical seasonal flavors.
Both are great for homemade holiday gifting or to make for hostess gifts. You can also just make this for yourself and hide in in the freezer for your own personal stash. I won’t tell, pinky-promise! Enjoy!
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if you love this recipe for Ina Garten’s French Chocolate Bark, be sure to follow me on social media so you never miss a post:
- 6 oz. semisweet chocolate, chopped
- 6 oz. dark chocolate (70%), chopped
- 1 tablespoon crystalized ginger, very finely diced
- 1 cup whole roasted salted cashews
- 1/2 cup dried cherries
- 1/2 cup dried apricots
- 1/4 cup golden raisins
- pinch of Maldon Sea Salt, optional
- Line a half sheet pan with parchment paper and set aside.
- Add the semisweet and dark chocolate to a microwave safe glass bowl. Heat on 50% power for 1 minute. Stir well then heat on 50% power for an additional minute.
- Stir well then heat the chocolate in the microwave at 50% power for 30 seconds. Stir well until the chocolate is melted. (Heat in the microwave at 50% power for an additional 15-20 seconds if necessary.)
- When the chocolate is melted, spread into a rectangle on the prepared parchment lined baking sheet, about 10x14 inches.
- Layer the toppings on in this order: crystallized ginger, cashews, dried cherries, dried apricots, and golden raisins. If any of the toppings seem loose, press lightly into the chocolate so they will stay. Sprinkle with a pinch of Maldon Sea Salt if desired.
- Let the chocolate bark cool (on a flat surface) at room temperature for 2 hours. Cut into 20 pieces. Store in an airtight container in the refrigerator or at room temperature. Serve at room temp.
- This recipe is ever so slightly adapted from the Barefoot Contessa.
- I highly recommend purchasing the dried fruit and cashews from Nuts.com - their dried fruit is the freshest, plumpest, and tastiest available.
- Use dairy free / vegan chocolate to keep this vegan!
Amount Per Serving:Calories: 170 Total Fat: 10g Saturated Fat: 4g Cholesterol: 0mg Sodium: 4mg Fiber: 2g Sugar: 15g Protein: 3g