I know there are a lot of chocolate bark recipes out there. Trust me. I’ve done my share of sampling. This one, however, has become my standby. It’s fast, delicious, gluten-free, and one of the most requested recipes from my kitchen since I started making it about seven years ago.
The recipe – as it appeared in Gourmet magazine in 2000 – is listed below. I’ve made it with and without nuts, and I often add other dried fruit like cranberries, blueberries, pineapple, etc. For an extra special batch, try adding candied ginger. Oh baby, baby, baby . . .
Chocolate Anise Bark
- 1 teaspoon anise seeds
- 1/3 cup dried tart cherries (coarsely chopped)
- 1/3 cup dried apricots (coarsely chopped)
- 1/3 cup salted roasted cashews (coarsely chopped)
- 6 oz. fine-quality bittersweet chocolate (finely chopped)
Line a small baking sheet with foil and chill.
Finely grind anise seed in an electric coffee/spice grinder.
Stir together chopped fruit and nuts.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth. [I melt the chocolate in a microwave safe bowl in the microwave and I leave it in large chunks, not chopped fine as the recipe calls for. Microwave for one minute. Stir. Microwave for another 30 seconds. The chocolate should still be quite lumpy and not completely melted. Stir until smooth and lumps have melted.]
Stir in anise and half of chopped fruit and nuts. Spoon onto chilled baking sheet, spreading with a spatula to a rough 10 x 5 inch rectangle. Sprinkle with remaining fruit and nuts, pressing lightly to help adhere.
Chill until firm, about 30 minutes. Break into pieces.