The Spice Mess

Fennel & Nut Chocolate Bark

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This sweet and refreshing fennel and nut chocolate bark is a festive treat perfect for holidays.

Hello all!

Today is the sixth day of our 2020 DIY Holiday Treat Box Series!

DIY Holiday Treat Box

Mom and I have been working on a DIY Holiday Treat Box for this year! Since the holidays will look different for us all this year, this treat box can be a fun way to share sweets and treats with your neighbors, friends, and families!

Over the next few days, we’ll be releasing a new recipe that would make a perfect addition to your treat box. And on the last day, we’ll reveal the whole holiday treat box, as well as lots of tips to create and assemble your own!

Catch up on the other recipes so far here:

If you want to make sure you don’t miss a day, make sure to follow us on Facebook and Instagram. Or join our email list!

For today, we are focusing on easy Nut and Fennel Chocolate Bark!

This nut and fennel chocolate bark is a simple and festive treat.

Saunf or fennel is often used as a mouth refresher after meals. This bark was inspired by that combination. A sweet and minty after dinner treat!

The licorice flavor from the fennel bark pairs so well with the chocolate – almost like a combination of mint and chocolate!

Ingredients for this Fennel and Nut Chocolate Bark:

Chocolate

Use your favorite chocolate bar for this. Good quality chocolate means a better tasting bark. We used Lindtt chocolate, but chocolate chips also work well for this recipe!

Nuts

Use your favorite combination of nuts for this recipe – we used pistachio and almonds, but any combination of nuts, like walnuts, pecans, peanuts, or even cashews would taste great! We recommend roasted nuts for better flavor.

Toasted Fennel Seeds (Saunf)

Fennel seeds have a minty, sweet, licorice-like taste. They pair well with the chocolate. If you’re a fan of mint and chocolate, you should definitely give fennel and chocolate a try!

Fennel is usually available in the spice aisle in grocery stores, or online!

To toast fennel seeds in the microwave, place the fennel seeds in the microwave for 30 seconds, until fragrant. Let cool before using.

Candied Fennel (Mukhwas)

Adding candied fennel gives this treat a festive look, like sprinkles! You can typically find candied fennel in Indian or Pakistani grocery stores, or even online on Amazon!

Tips for Fennel and Nut Chocolate Bark

  • This works with any type of chocolate – use your favorite dark, semi-sweet, or milk chocolate bar, or even chocolate chips
  • The chocolate can be melted in the microwave or over the stovetop. The key is to make sure to not overheat the chocolate.
  • When melting the chocolate make sure no moisture or water touches the chocolate as that can cause chocolate to seize.
  • The recipe allows for a lot of flexibility, use your favorite combination of nuts, add more or less coconut or fennel!
  • The chocolate bark hardens at room temperature in about 2 hours, or in the refrigerator in 10-15 minutes. Chocolate may develop some condensation on the surface in the refrigerator.

How to store Chocolate Bark?

Store the Nut and Fennel Chocolate Bark in an air tight container for about two weeks.

If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess

Fennel and Nut Chocolate Bark

This sweet and refreshing nut and fennel chocolate bark is a festive treat perfect for holidays.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course snacks
Cuisine Indian, Pakistani

Ingredients
  

  • 1 1/4 cup chocolate about 200 grams or 1/2 pound
  • 1/2 cup + 2 tablespoons roasted nuts chopped (we used almonds and pistachios)
  • 2 tbsp fennel seeds toasted
  • 1/4 cup candied fennel seeds
  • 2-3 tablespoons dedicated coconut

Instructions
 

  • Line a baking sheet with parchment paper.
  • Finely chop the chocolate.
  • Stovetop Method: In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is just melted – do not overheat the chocolate.
    Microwave Method: Place chocolate in the microwave in a microwave-safe bowl for 30 seconds. Stir. Then place the chocolate again in the microwave for 15-second intervals. Stirring in between each heating. Stop once the chocolate is has melted. DO NOT RUSH THIS!
  • Spread half the melted chocolate onto the prepared baking sheet in a thin layer. Use an offset spatula or butter knife to help spread it.
  • Stir in 1/2 cup of chopped nuts and toasted fennel seeds into the melted chocolate remaining in the bowl.
  • Spread the nut and chocolate mixture on top of the chocolate layer on the prepared baking sheet.
  • Top with candied fennel, desiccated coconut, and remaining chopped nuts.
  • Cool the bark at room temperature for a few hours until firm, or refrigerate the bark for about 10 minutes, until hardened.
    Once hardened, Invert the bark onto a work surface. Remove the parchment paper, break it into pieces.