Chocolate Fruit Bark

Chocolate Fruit Bark
Staff Writer

"Who says health food has to be boring? Study after study proves that chocolate — sweet, rich, and delicious — is good for more than curing a broken heart. The secret behind its powerful punch is cacao, also the source of the sweet's distinct taste."

 

- Women's Health

10
Servings
267
Calories Per Serving
Deliver Ingredients

Notes

* Available at specialty food stores.

Nutrional information per serving:

260 cal; 14 g fat; 31 g carbs; 10 mg sodium; 4 g fiber; 4 g protein

Ingredients

  • 12 Ounces dark chocolate or bittersweet baking chocolate, chopped
  • 1/2 Cup dried apricots, chopped
  • 1/2 Cup dried cherries, chopped
  • 1/2 Cup unsalted roasted pistachios, chopped
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon ginger powder
  • 1/8 Teaspoon cayenne or chili powder (optional)
  • 2 Teaspoons cocoa nibs*

Directions

Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

 

Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

 

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Nutritional Facts

Total Fat
10g
14%
Sugar
25g
28%
Saturated Fat
6g
25%
Cholesterol
1mg
0%
Carbohydrate, by difference
41g
32%
Protein
3g
7%
Vitamin A, RAE
26µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
31mg
3%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
19mg
3%
Sodium, Na
88mg
6%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.