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Author Notes: We developed this fun bark to go with the Environmental Science section our school theme at Taste of the Nation, New Haven, 2012. We almost feel guilty making it, because it's just so easy. We've put our favorite flavor combinations up here (see also Zingiber Cranbaccus and Potatochipus Dulcis), but you can use whatever kind of chocolate or toppings you want!
These measurements are for half a sheet-pan worth, but this recipe is very easy to double, triple and quadruple. Which you'll certainly want to do. —Fig Test Kitchen
Serves as many as you want
- 8 ounces Dark Chocolate
- 4-5 tablespoons Dried Apricot, Chopped
- 4-5 tablespoons Sliced, Toasted Almonds
- 1 teaspoon Dried Lavender
- 1/2 teaspoon Sea Salt
- Cover half of a sheet-pan with wax paper or parchment paper
- Melt chocolate gently in a double boiler or a non-stick skillet. Then pour onto covered part of pan, and spread thin with a spatula.
- Sprinkle all toppings until more-or-less uniformly distributed
- Refrigerate, covered, for about 30 minutes to an hour
- Remove from fridge, break up, and eat! Remember to refrigerate any leftovers, or the untempered chocolate might get chalky.