Black Forest Chocolate Cherry Almond Bark in 30 Minutes

Dark chocolate, red dried cherries and crunchy almonds come together in one simple slab. This Black Forest-style bark needs only one tray, a knife and a grater, and it is ready to break and serve after it sets.

Black Forest cake is known for its pairing of dark chocolate and cherries, and this bark brings the same flavors into a simple, no-bake format. You chop whole almonds and dried cherries on a wooden board, then grate dark chocolate over the board so fine curls and shavings fall among the pieces.

The almonds and cherries go onto a parchment-lined tray, melted dark chocolate spreads over the top to form a thick, glossy layer, and more cherries, almond pieces and grated chocolate are pressed into the surface.

Once the chocolate sets firm, you cut the slab into rectangles and break it apart. The result is a dark, glossy sheet studded with ruby cherries and crisp almonds, with a rustic look that suits gifts, dessert boards and afternoon snacks alike.

Ingredients

Why this recipe works

Chopping the almonds and cherries by hand keeps the pieces uneven, which gives the bark its rustic texture. Larger chunks stay crunchy, while smaller pieces melt into the chocolate and add flavor to every bite. Spreading the first layer of nuts and fruit across the tray before the chocolate goes on keeps everything anchored, so the pieces do not slide off when you break the slab later.

Melting the chocolate and spreading it into a thick layer creates the base that holds everything together. When the toppings are pressed into the still-soft surface, they become locked into the chocolate as it sets.

Grating extra chocolate over the top adds a delicate, melt-in-the-mouth texture that contrasts with the crisp almonds and chewy cherries, so each piece has both richness and crunch.

Notes and substitutions

Choose whole almonds and dried cherries you can chop yourself. Whole almonds give larger, crunchier pieces than pre-sliced nuts, and dried cherries stay plump and sweet after chopping. Dark chocolate in a bar gives a smoother melt and better shine than chips, though chips work in a pinch. Check the labels on any chocolate, because most plain dark chocolate contains milk.

You need a wooden cutting board and a sharp chef's knife for chopping, plus a box grater for the chocolate curls. A rimmed baking tray lined with parchment keeps the bark from sticking and makes it easy to lift the slab out.

A microwave-safe bowl or a double boiler handles the melting, and an offset spatula helps you spread the chocolate into an even layer. Wearing food-safe gloves while chopping is optional and useful if you prefer a clean grip on the knife.

• whole almonds: sliced almonds or toasted pecans, chopped the same way
• dried cherries: dried cranberries or chopped dried apricots
• dark chocolate: semisweet chocolate chips or a bar of bittersweet chocolate

Equipment

• Wooden cutting board
• Chef's knife
• Box grater
• Rimmed baking tray
• Parchment paper
• Microwave-safe bowl or double boiler
• Offset spatula