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