Like “Patagonian toothfish” (Chilean sea bass’s actual name), “chocolate bark” is one of the not-so-appealing food titles. All the same, it’s one of the most delicious—and simple—desserts to make.
Think of chocolate bark as a homemade, gourmet chocolate bar. Usually, it’s prepared with dried fruit, like cherries or chopped apricots, but seasonal fresh fruit works just as well—and in the summertime, even better. Here, juicy blueberries and toasted almonds top dark chocolate to make an antioxidant-packed, refreshing treat. Keep it in the fridge for a light dessert or pick-me-up snack.
To get two of the whopping three ingredients in this recipe, check out the Fresh Connect Farmers’ Market, located at the Adam Clayton Powell Jr., State Office Building Plaza (163 West 125th Street). It’s open today—and every other Tuesday—from 11 a.m. to 5 p.m. Venders sell everything from clothing to baked goods to fresh fruits, vegetables, and herbs. After gawking at apple cider doughnuts, admiring free-range chicken eggs, and discovering (then buying) dried papaya and kiwi, I found just what this recipe needs: fresh blueberries for $4/container and raw, unsalted almonds for $3/quarter pound. Walking around the Farmers’ Market is the perfect way to spend a lunch break on a beautiful day, not to mention support local producers and get all the toppings for this dark chocolate bark.
Photos: Emma Laperruque
Blueberry, Almond & Chocolate Bark Recipe
|Calories:||110 per serving|
- 1 1/2 cups dark chocolate chips
- 1 cup blueberries
- 1/2 cup almonds , toasted and coarsely chopped
1. Line a baking sheet with parchment paper. On the paper, trace a sheet of loose leaf or printer paper (8.5" x 11"). Flip the parchment paper so it's ink-side down.
2. Melt the chocolate in a double boiler, or a heatproof bowl set over a pot of simmering water. Stir occasionally, until the chocolate is completely melted and smooth.
3. Pour the melted chocolate into the center of the traced rectangle and spread evenly to fit the shape.
4. Sprinkle the blueberries and almonds on top of the chocolate.
5. Chill the bark in the refrigerator for at least 30 minutes before cutting into squares and serving.