I am a dark chocolate chocoholic and love great French and Belgium varieties.  The secret to this recipe is using the best quality chocolate you can find (Scharffen Berger, Valrhona, Vosges, Jacques Torres…)


  • 16 ounces very good dark chocolate (65 – 85% according to how dark you like your chocolate), finely chopped
  • 1 cup whole roasted, salted cashews
  • 1 cup chopped dried apricots
  • 1/2 cup dried cranberries


Melt the chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.


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