World’s Best Dark Chocolate Bark

Lovers of dark chocolate, be warned. What you are about to read could change your life. If not your life, definitely your waistline.

Several Christmases ago, I went on a mission to find the best dark chocolate bark recipe on the planet. I experimented with flavours, brands and toppings. I taste-tested myself into drawstring pants. Many recipes were pretty good (a pistachio/cherry version looked particularly Christmas-y) but one was mind-blowing. My take on this popular recipe from epicurious has become my go-to Christmas treat.

Milk chocolate and white chocolate lovers are always nonplussed by it. But to dark chocolate lovers, this stuff is the bomb. I still get chocolate requests from yoga teachers that I haven’t seen in years.


  • 6 teaspoon anise seeds
  • 2 cups dried chopped apricots
  • 2 cups almonds
  • 1/2 cup chopped ginger
  • 1/2 cup chopped dried figs
  • 36 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (I’ve always preferred Bernard Callibaut. I haven’t been able to get my hands on Bernard’s new Papa Chocolat yet.)


  • Finely grind anise in an electric coffee/spice grinder.
  • Cover two baking sheets with apricots, figs, ginger and almonds.

  • Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.

  • Stir anise into chocolate. Pour over fruit mixture.
  • Chill until firm, about 30 minutes, then break into pieces.

Put on drawstring pants. Enjoy!


6 thoughts on “World’s Best Dark Chocolate Bark

  1. Pingback: Chocolate Bark — Great Gift If You Don’t Eat It All First – Huffington Post - San Francisco Luxury Living | San Francisco Luxury Living

  2. papa chocolat has the best Grand Cru Single Estate Bittersweet Chocolate – perfect for making this bark. (75% cocoa). It comes in a galette (button-size) and is actually preferable for melting for recipes such as this because of its small size. $9 for 200g. Available at the shop Willow Park Village in Calgary! (I work there and use papa’s chocolate for all my baking). :-)