Black Forest Chocolate Bark with Almonds and Cherries Tips, FAQ & printable recipe

Tips for success

Chill the block of dark chocolate before you grate it. Cold chocolate produces cleaner shavings and is less likely to smear on the grater, which makes the spreading step easier and keeps the texture of the bark consistent from one piece to the next.

Keep the cutting board and knives completely dry. Chocolate reacts badly to moisture, so wipe the Santoku knife between each cut and never rinse the board while you are working. A dry setup protects the gloss and keeps the surface smooth.

Variations

• Crunchy Pistachio: Replace the almonds with chopped roasted pistachios for a green, crunchy bark. Keep the same weight and chop them the same way, then add them to the mixture and the top layer as in the main method.
• Cranberry Orange: Swap the dried cherries for dried cranberries and add the finely grated zest of one orange to the chocolate. The bright citrus and tart fruit give the bark a fresh, lighter character without changing the method.
• Extra Dark: Use a dark chocolate bar with a higher cocoa content, around 70 to 85 percent, and reduce the white chocolate to a small handful. The result is a deeper, less sweet bark with a bold chocolate flavor.
• Hazelnut Version: Use toasted hazelnuts in place of the almonds, rubbing off loose skins with a dry towel. Their rich, buttery flavor pairs well with dark chocolate and dried cherries, and the method stays exactly the same.

Storage and make-ahead

Fridge

Keep cut bark in an airtight container in the refrigerator for up to 2 weeks. Bring it to room temperature before serving for the best flavor and texture.

Freezer

Freeze the cut pieces in a single layer for up to 3 months, then wrap them airtight.

Store the cut bark in an airtight container at cool room temperature, away from heat and direct sunlight. Lay the pieces in a single layer, or separate the layers with parchment paper so the cherries and white chocolate do not stick together. Cool room temperature is best for keeping the chocolate firm and glossy.

If your kitchen is warm, move the container to the refrigerator, but bring the pieces back to room temperature before serving so the chocolate tastes its best.

Keep the bark away from strong-smelling foods, since chocolate absorbs odors easily. Used within a week, the pieces keep their snap and their bright red cherry color, which makes them a good choice for a dessert plate or a small gift box.

You can make the bark a day or two in advance. Prepare it up to the point of setting, then keep the tray in a cool place until the chocolate is firm. Once it has set, cut the sheet into pieces and store them in an airtight container. Making the bark ahead gives the chocolate time to firm fully, so the pieces cut more cleanly the next day.

Avoid making it in a humid kitchen, since moisture can cause the surface to look dull or sticky. If you need to make it further ahead, freeze the cut pieces in a single layer and then transfer them to a sealed bag, and let them come to room temperature before serving.

Serving ideas

Serve the bark on a wooden board or a small platter with coffee, tea or a glass of dessert wine. Break it into irregular shards for a rustic look, or leave the rectangles whole for a neat presentation.

The contrast of dark chocolate, sweet dried cherries and crunchy almonds pairs well with simple drinks that are not too sweet, and the pieces are easy for guests to pick up with their fingers.

For gifts or a dessert table, pack the pieces in small boxes or cellophane bags with a ribbon. Place a few cherries on top of each piece so they look fresh, and label the box so guests know what they are eating. The bark also works well as a topping for ice cream or a finishing touch on a plate of fresh fruit, adding crunch and a deep chocolate flavor to each serving.

Frequently asked questions

Recipe card

Black Forest Chocolate Bark with Almonds and Cherries

Prep 20 minCook 0 minRest 1 hTotal 1 h 20 minServes 12

Ingredients

• 3/4 cup whole almonds, roughly chopped
• 3/4 cup dried cherries, roughly chopped
• 12 oz dark chocolate, in one block, for grating and chopping
• 2 oz white chocolate, in small pieces

Instructions

1. Chop the whole almonds and the dried cherries on a wooden board with a large chef's knife. Pile the nuts and fruit together, then spread them slightly apart so the pieces stay separate.
2. Hold the block of dark chocolate against the box grater and grate it over the board. Grate some of the chocolate into fine curls and shavings, and chop any remaining pieces into small chunks.
3. Gather the chopped almonds, dried cherries and chocolate pieces in one bowl or on the board and toss them together. Line the metal baking tray with parchment and spread the mixture evenly over it in a thin layer.
4. Scatter the remaining cherries, chopped almonds and small white chocolate pieces over the surface. Press them gently into the chocolate with gloved hands so they stay in place.
5. Leave the tray at cool room temperature, or in the refrigerator for a faster set, until the chocolate is firm, glossy and free of soft spots. This usually takes about 1 hour in the refrigerator.
6. Lift the parchment out of the tray and set the sheet on the board. Cut it with a Santoku knife into rectangular pieces, wiping the blade between cuts for clean edges.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

330

Protein

5 g

Carbohydrates

34 g

Fat

20 g

Fiber

3 g

Sugar

28 g

Sodium

30 mg

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