Black Forest Cherry Almond Dark Chocolate Bark Tips, FAQ & printable recipe

Tips for success

For the best texture, use a chocolate bar that you chop yourself rather than chocolate chips, which often contain added stabilizers.

A box grater works well for grating a block of chocolate into curls, but chopping with a knife is also fine. If you want an extra glossy finish, you can polish the surface of the melted chocolate with a spatula before adding the toppings.

When swirling the marzipan and cherry reduction, use a light hand. A few strokes are enough to create a marbled effect; overmixing will turn the chocolate muddy.

If the cherry reduction is very runny, it may bleed into the chocolate; let it cool slightly before using. For cleaner cuts, score the bark lightly with a knife while it is still slightly soft, then finish cutting after it is fully chilled.

Variations

• White Chocolate Cherry Bark: Replace the dark chocolate with high-quality white chocolate. Use a white chocolate bar, melt gently, and swirl in the marzipan cream and cherry reduction. The white chocolate will be sweeter, so consider reducing the amount of marzipan or using tart cherries.
• Milk Chocolate Hazelnut Bark: Use milk chocolate instead of dark, and substitute chopped hazelnuts for the almonds. Add a swirl of hazelnut spread instead of marzipan cream. The flavor will be reminiscent of a chocolate-hazelnut praline with cherry.
• Spiced Cherry Bark: Add a pinch of cinnamon and a tiny pinch of cayenne to the melted dark chocolate before pouring. The spices will enhance the cherry and almond flavors, giving the bark a subtle warmth that pairs well with red wine.
• Vegan Dark Chocolate Bark: Use dairy-free dark chocolate (check that it is vegan), and substitute the marzipan cream with a vegan almond butter mixture (almond butter blended with a little maple syrup). Ensure the cherry reduction is vegan. Omit any dairy-based ingredients.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature before serving for best texture.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheat

No reheating needed. Let the bark sit at room temperature for 5-10 minutes after refrigeration to restore crispness.

Store the bark in an airtight container at cool room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Keep the pieces in a single layer or separated by parchment paper to prevent sticking. If refrigerated, let the bark sit at room temperature for 5 to 10 minutes before serving to restore its crisp texture.

This bark can be made up to 2 weeks ahead. Prepare the bark as directed, then store it in an airtight container in the refrigerator. For longer storage, freeze the bark in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving ideas

Serve the bark as a dessert on its own, or alongside fresh cherries and a dollop of whipped cream for a black forest-inspired platter.

The thick bars are satisfying on their own, but they also make a beautiful addition to a holiday cookie tray or a gift box. Wrap individual bars in parchment paper and tie with twine for a homemade present.

The bark pairs wonderfully with coffee or a glass of red wine. The bitterness of the dark chocolate and the tartness of the cherry are balanced by the sweetness of the marzipan.

For a more indulgent dessert, crumble the bark over vanilla ice cream or use it as a topping for cheesecake. The possibilities are endless, but the bark is delicious just as it is.

Frequently asked questions

Recipe card

Black Forest Cherry Almond Dark Chocolate Bark

Prep 20 minCook 10 minRest 1 hTotal 1 h 30 minServes 12

Ingredients

• 16 oz 75% dark chocolate, chopped
• 1/2 cup almond marzipan cream
• 1/3 cup ruby cherry reduction
• 1/2 cup chopped almonds
• 1/2 cup dried cherries, chopped

Instructions

1. Chop the dried cherries into small pieces and coarsely chop the almonds. Set them aside in separate bowls. If the marzipan cream is too stiff, stir it with a spoon until spreadable. If the cherry reduction is very thick, warm it gently with a teaspoon of water to loosen it.
2. Place the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let cool slightly, about 2 minutes.
3. Pour the melted chocolate onto a parchment-lined baking sheet and spread it into an even rectangle about 1/2 inch thick. Drop spoonfuls of the almond marzipan cream and ruby cherry reduction over the surface. Use a knife or skewer to swirl the mixtures into the chocolate to create a marbled pattern.
4. Immediately scatter the chopped almonds and dried cherries evenly over the chocolate. Gently press them into the surface with your fingertips or the back of a spoon so they adhere.
5. Transfer the baking sheet to the refrigerator and chill for at least 45 minutes, or until the chocolate is completely firm and set. The bark should be hard to the touch and no longer flexible.
6. Remove the bark from the refrigerator. Use a sharp chef's knife to cut the slab into thick bars, about 2 inches wide. Then cut each bar crosswise into serving-size pieces, about 4 inches long.
7. Lift one bar and snap it cleanly in half to reveal the layered cross-section. Arrange the broken pieces on a serving plate or store in an airtight container.

Contains: milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

28 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.