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RECIPE

Chocolate ‘bark’ with Dried Fruit Jewels

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This is one of the easiest treats to prepare and sure to impress your guests. The combination of all the beautiful fruit flavours balancing the dark chocolate is truly moreish.

300 g good quality dark chocolate, broken into pieces

1,2 ml (¼ tsp) vanilla powder

1-2 Cecilia’s Farm Bon Chrétien Pears, sliced

1-2 Cecilia’s Farm Elberta Peaches, sliced

30 ml (2 tbsp) Cecilia’s Farm Cranberries

30 ml (2 tbsp) Cecilia’s Farm Blueberries

30 ml (2 tbsp) Cecilia’s Farm Cherries

50 ml Cecilia’s Farm Apricot & Mango Chunks

30-50 g Cecilia’s Farm Roasted & Salted Macadamias, coarsely chopped

 

  1. Place chocolate in a bowl over a saucepan with gently simmering water and allow to melt. Stir in the vanilla powder.
  2. Line a small baking tray (about 20 x 30 cm) with baking paper and pour melted chocolate into the tray. Carefully tip the tray to allow the chocolate to run in an even layer towards the edges. Don’t try to make a perfect rectangle, rough edges are part of the rustic look.
  3. Sprinkle the dried fruit and nuts over the chocolate before it begins to set and gently press into the chocolate. Allow to cool for 2-3 hours or until completely set. Refrigerate for 30 minutes before serving to firm up the chocolate and make it easier to break up.
  4. Crack the chocolate bark into shards and serve as a treat or something sweet with coffee. It’s delicious as part of an after-dinner cheese platter or served with ice cream.

 

Tip

  1. Use any of the dried fruit and nuts in the Cecilia’s Farm range to create your own version of this chocolate bark.

 

Indulge!


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Berries

Cranberries

R50.00   |  100g
Added to your cart

Berries

Blueberries

R50.00   |  100g
Added to your cart

Berries

Cherries

R50.00   |  100g
Added to your cart

Pears

Bon Chretien Pears

R40.00   |  250g

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This Italian-inspired dish of pork shoulder slow-roasted with herbs, cider and dried fruit, will fill your home with rich and delicious aromas. The depth of sweet fruity flavours will provide the perfect winter comfort food. Serve it on creamy polenta and finish it off with the pear gremolata.

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