Chocolate bark with smoked almonds and dried figs
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Quantity: 450 gr.
Complexity: easily
Quantity: 450 gr.
Chocolate Bark It may not sound very appetizing, but that's what this dessert is called in English-speaking countries. A glance at the finished treat reveals that it truly does evoke associations with the surface of a tree. However, despite the superficial similarity, the chocolate tastes undoubtedly better than what it resembles.
If the figs are too dry, soaking them in wine for a few hours will add a hint of flavor. A silicone baking mat also works well as a foil mat for pouring the chocolate onto.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dark chocolate
- 1/2 tbsp. coarsely chopped smoked almonds
- 1/2 cup sliced dried figs
- Flaky sea salt, for sprinkling
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Recipes with similar ingredients: dark chocolate, almond, figs, sea salt flakes
Cooking the dish according to the recipe:
- Line a baking sheet with foil (shiny side up). Smooth out any wrinkles. Make sure the utensils are dry.
- Using a large knife, chop the chocolate into 1-centimeter pieces. Remove 1 cup of the mixture and place the rest in a microwave-safe bowl. Microwave for 30 seconds, then stir with a silicone spatula. Repeat until melted (3-5 minutes total). Immediately add the reserved chopped chocolate to the bowl. Stir vigorously until smooth and shiny.
- Pour the chocolate onto the prepared baking sheet. Use a silicone spatula to spread the mixture into a circle 25–30 cm in diameter and approximately 0.5 cm thick.
- Press the figs and almonds into the chocolate, ensuring each serving has a unique combination of fruit and nut flavor and texture. Sprinkle with sea salt. Let the chocolate set completely at room temperature, about 1 hour. (If the room is too warm, you can place it in the freezer for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1–2 weeks.
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