• 1serving
  • 85minutes

Rate this recipe:

Nutrition Info . . .

VitaminsB6, B12, E
MineralsCopper, Natrium, Calcium, Iron, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound semisweet chocolate

  2. 1/2 cup chopped smoked almonds

  3. 1/2 cup sliced dried figs

  4. Flaky sea salt, for sprinkling

Instructions Jump to Ingredients ↑

  1. Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.

  2. Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.

  3. Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.

  4. Press the almonds and figs into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with sea salt . Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

  5. Photograph by Levi Brown


Send feedback