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    Home » Recipes » Candies

    Spicy Dark Chocolate Bark with Almonds and Currants

    By Nancy Mock December 7, 2020 Updated December 4, 2021 6 Comments

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    Smooth, dark chocolate holds tender currants, almonds, and a spicy little kick!

    → Jump to Recipe

    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:

    Chocolate Caramel Pie
    This is one of my FAVORITE holiday pies - or any time of the year pies! A smooth chocolate filling along with caramel and homemade whipped cream. Yum!
    Take me there
    Slice of chocolate cream pie
    Peanut Butter Balls
    Creamy and sweet peanut butter balls in a smooth, chocolate shell! They are a delicious candy popular at the holidays but wonderful any time of the year.
    Take me there
    Chocolate chips and round chocolate candies
    Banana Chocolate Chunk Muffins
    What a breakfast! Hearty Banana Chocolate Chunk Muffins are sweet and indulgent with big pieces of chocolate.
    Take me there
    Two muffins on plate

    >>Have you tried this chocolate bark? Scroll down to leave a comment and a star rating.

    Spicy Dark Chocolate Bark with Almonds & Currants

    Nancy Mock
    Smooth, dark chocolate holds tender currants, almonds, and a spicy little kick!
    5 from 1 vote
    Print This Recipe Pin This Recipe
    Prep Time 23 mins
    Cook Time 10 mins
    Setting Time 2 hrs
    Total Time 2 hrs 33 mins
    Course Candy, Dessert
    Servings 10 servings

    Ingredients
     
     

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 225kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 1mgSodium: 241mgPotassium: 307mgFiber: 4gSugar: 13gVitamin A: 50IUVitamin C: 0.3mgCalcium: 31mgIron: 4.3mg
    Tried this recipe?Leave a comment, tell me what you think!
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    Reader Interactions

    Comments

    1. Suze

      February 15, 2014 at 1:03 pm

      Those are such luminous pictures! It's like you caught the angle of the sun on your creation just perfectly. Beatific bark. 😉

      Reply
      • Nancy Mock

        February 15, 2014 at 1:40 pm

        I appreciate that! I'm happy with how these came out too, I think the snow outside helped a lot with the brightness. I've been trying to work at improving my pics. Thanks Suze!

        Reply
    2. TaMara Sloan

      February 15, 2014 at 9:45 am

      This looks delicious! I know my small people would definitely eat it up quickly. Thanks for sharing at Food on Friday!

      Reply
      • Nancy Mock

        February 15, 2014 at 1:38 pm

        Thanks as always to you too!

        Reply
    3. Nancy Mock

      February 09, 2014 at 6:04 pm

      Thank you Karen!

      Reply
    4. Karen Jones Gowen

      February 09, 2014 at 3:42 pm

      That chocolate looks absolutely fabulous, no wonder it disappeared!

      Reply

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