Chocolate bark – a delicious dairy-free and gluten-free treat
This is heavenly food, and healthy too, involving nothing more than dark chocolate, dried fruit, and nuts (it is taken, with minor changes, from Food for Think, a source of good things).
The fruit and nuts may be varied as you please, for example, with candied peel or chopped almonds or something more radical such as salted cashew nuts. High-quality dark chocolate is essential – ensure it doesn’t contain lactose or skimmed milk. For another idea, try Orangettes in our book.
- 60 g dried apricots
- 60 g hazelnuts, shelled
- 60 g walnuts, shelled
- 60 g sultanas or raisins – or a mixture
- 200 g dark chocolate (e.g., Lindt 70%)
Chop the dried apricots and the nuts and mix together along with the other dried fruit.
Soften the chocolate gently in a bain-marie, that is, one saucepan, containing the chocolate roughly broken into shards, sitting in a larger pan containing water that is kept simmering over a low flame.
Meanwhile, line a baking tray with non-stick greaseproof paper. As soon as the chocolate has melted, pour it carefully on to the centre of the paper (it has a natural tendency to spread in a neat circle if you keep pouring in the same place). Starting in the middle, spoon the fruit and nut mixture evenly over the chocolate, pressing it down lightly both to embed it and to spread the chocolate out more.
Refrigerate just until the chocolate has hardened. Cut or break off wedges as required. It keeps well – if you are strong-minded.