Smooth, dark chocolate holds tender currants, almonds, and a spicy little kick!
You will want it all for yourself, but your family may be on to you! It's a challenge to hide chocolate. My children have shown great talent in quickly locating chocolate stashes - my chocolate stashes.
When I created this bark I thought for sure I'd have it to myself, thanks to the dark chocolate (that my fam claims to not like) and the spicy kick. But less than two days after making a batch, the bark was gone.
The kids and the husband discovered that they do like a combination of dark chocolate, almonds, fruit and spice. My chocolate plotting was foiled again!
Why you'll love this sweet treat
Well, first of all because it's a big slab of beautiful, dark chocolate!
And second because it comes together quickly. This combination of coconut-flavored almonds, currants and spicy chili powder is my favorite. You can swap in your favorite nuts or dried fruits if you'd like.
This bark is great to have on hand for a chocolate fix, and it's also a nice one to box up and give as a gift.
How to make this chocolate bark
Step 1: Prepare the toppings
Coarsely chop the almonds. Have the currants and spice ready to go.
Step 2: Melt the chocolate
Chop the chocolate and place it in the top pan of the double boiler. Bring water in the bottom pan to a simmer, and stir the chocolate until it's melted and smooth.
Step 3: Pour the chocolate and add the toppings
Spread the melted chocolate out in a pan lined with wax paper. Sprinkle the almonds and currants over the top. Give it a light swirl with a fork and then sprinkle the salt and chili powder over everything. Let the chocolate set for a couple of hours and then break it into pieces.
Enjoy this bark and good luck if your try to hide it for yourself! The recipe is below, and here are a couple more ideas for your chocolate stash:
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Spicy Dark Chocolate Bark with Almonds & Currants
- ½ cup roasted almonds, flavored if you prefer - I used Blue Diamond Toasted Coconut Almonds and they're quite tasty!
- ½ cup dried currants
- 1 teaspoon coarse sea salt
- ½ teaspoon hot chili powder
- 12 ounces dark chocolate
- Coarsely chop the almonds and set them aside.
- Line a small sheet pan (I used an 11-inch x 10-inch) with waxed paper. Have the currants and spices ready to go.
- Melt the dark chocolate in the top of a double boiler with water gently simmering in the lower half. Stir the chocolate until it is completely melted and smooth.
- Pour the melted chocolate into the lined pan. Use a rubber spatula to spread it out evenly in the pan.
- Sprinkle the chopped almonds over the top, followed by the dried currants. Pull the tines of a fork gently through to partially set the nuts and fruit into the chocolate. Sprinkle the sea salt and chili powder over the top.
- Allow the bark to set at room temperature for about 2 hours until it is set and hard.
- Break the solid bark into pieces and enjoy! Store in an airtight container at room temperature.
- If you don't care for or don't have dried currants you can sub in another dried fruit that you like: raisins, cranberries, cherries or blueberries would be wonderful! If the fruits are large use a sharp knife to cut them into smaller pieces.