Chocolate Bark with Figs, Apricots, and Pistachios
This chocolate bark with figs, apricots, and toasted pistachios looks like it came from a chocolate shop, but it takes about 15 minutes of hands-on work and no tempering. Melt the chocolate, stir in the fruit and nuts, spread, salt, and chill. Bittersweet, chewy, crunchy, and just salty enough, it's made for gifting and sharing (and quietly snacking).
Servings: 8 people
Calories: 304kcal
Equipment
Ingredients
- 12 ounces dark chocolate chopped if using a bar
- ⅓ cup pistachios toasted
- ¼ cup dried figs sliced thin
- ¼ cup dried apricots sliced thin
- sea salt optional
Instructions
- Prepare the sheet pan with parchment paper.
- Chop the chocolate if needed, slice the apricots and figs. Set aside.12 ounces dark chocolate
- Place the chocolate into a microwave-safe bowl.
- Microwave the chocolate in 20-second intervals stirring in between.
- Add in the pistachios, figs, and apricots reserving some for the top (optional). Combine.⅓ cup pistachios, ¼ cup dried figs, ¼ cup dried apricots
- Spread the chocolate evenly using an offset spatula on the prepared sheet pan. Sprinkle with sea salt if using.sea salt
- Refrigerate for 10 minutes or more.
- Break into pieces and enjoy.
Notes
Chocolate: Use a dark chocolate bar or wafers at 65% cacao or higher for the right balance with the sweet fruit. Chocolate chips work, but they set with less shine.
Technique: Toast the pistachios in a dry skillet over medium-low heat and let them cool before stirring them in. Stop microwaving while a few lumps remain, then stir until smooth, and keep water away from the chocolate so it stays silky. Spread it ¼ inch thick for thin, snappy shards or ½ inch for chunkier pieces. Press the reserved toppings in gently and add the flaky salt before the chocolate sets.
Storage: Microwave-melted bark isn't tempered, so it sets softer and more matte and is happiest kept cool. Store it airtight at cool room temperature for up to two weeks, and refrigerate only if your kitchen is warm, with parchment between layers. Gray streaks are fat bloom from temperature swings, and a white, dusty film is sugar bloom from moisture; both are safe to eat. For longer storage, wrap the bark in parchment, seal it in a container, and freeze for up to three months. Thaw it in the refrigerator to avoid condensation.
Nutrition
Calories: 304kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 435mg | Fiber: 6g | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 5mg
