Ever since tasting my first mendiants, a chocolate disk shaped confection studded with dried fruits and nuts, on a long ago trip to the Cotswalds, I have had a fondness for confections bearing any resemblance to the taste of them. Was funny how a mendiant gave me a new appreciation for those Chunky candy squares I used to make a face at as a kid. Historically mendiants were made with the four traditional toppings of almonds, raisins, hazelnuts, and dried figs. However, today the number and combination of fruit and nut toppings vary greatly. In other words, they can be made with whatever fruit and nut amalgamations appeal to you. Rather than making perfect, evenly sized chocolate circles, I prefer making a bark version of this fruit and nut confection. For the simple reason being bark is much easier to make without there being any sacrifice in flavor. But there is another benefit of making a fruit and nut confection in bark form. It is much easier to control the thickness of the chocolate. I, for one, prefer to have the thicker candy bar-like confections eating experience.
It would be safe to say mendiants served as the inspiration for this Fruit and Nut Bark as there are several differences between the two of them. When making bark you aren't bound to a 4 fruit-nut combination. This bark uses only one fruit and one nut (see notes below for some of my other favorite combinations). In addition, nuts are not just randomly placed on top of the melted chocolate, they are mixed in to the (semi-sweet) chocolate as well. Lastly, this Fruit and Nut Bark gets a sprinkling of flaky sea salt finishing touch.
To give this Fruit and Nut Bark a bit of a Valentine's Day look a small amount of pink food coloring gel was added to some of the melted white chocolate.
Just enough gel to give a subtle, pale pink touch to the finished bark. A little goes a long way.
Use a good quality melting chocolate when making this bark. Whatever you do, don't use those 'melting' wafers often found in craft stores (it's not chocolate) or chocolate chips.
To melt the chocolate I used both the microwave method (for the semi-sweet chocolate) and the double-boiler method (for the white chocolate). The pink food coloring gel was added to about 1/3 of the melted white chocolate.
One of best tools for swirling the chocolates together is a chop stick. If you don't have one laying around, use a skewer or even the tip of a knife. Even a straw would work.
Use your imagination when making the swirling design. This one would fall into the random swirly category.
The bottom layer of the bark should be the darker (or semi-sweet) chocolate mixed with 7 ounces of the roasted whole almonds (the remaining 3 ounces will be sprinkled on top). The White and/or Pink colored white chocolate should be poured on top. Be careful not to let the bottom layer begin to set up or you won't be able to swirl the two chocolates together. Additionally, the top layer should still be 'wet' when sprinkling on the dried cranberries, remaining roasted almonds, and flaky sea salt.
Let the Fruit and Nut Bark set up before cutting with a knife or breaking up into random sized pieces. In cooler temperature months it sets up pretty quickly (no need to put the tray in the refrigerator). Serve the Fruit and Nut Bark on a large platter, put some pieces on a charcuterie board, and/or place a few pieces in cellophane bags tied with ribbon if you are gifting friends or making party favors. I should warn you, this Fruit and Nut Bark has an addictive quality to it.
Fruit and Nut Bark
Makes about 2 1/2 pounds of bark
Ingredients
16 ounces/454 g good quality dark or semi-sweet chocolate, chopped
16 ounces/454 g good quality white chocolate, chopped
4 ounces/112 g dried cranberries
10 ounces/273g whole roasted almonds, divided (See notes)
Flaky Sea Salt for finishing
Optional: Pink Gel Food Coloring, one or two drops
Directions
1. Line a large rimmed baking sheet with parchment paper and set aside.
2. Simultaneously melt the semi-sweet (or dark) and white chocolate using either the microwave or double boiler method. Note: White chocolate is best melted using the double boiler method.
3. Pour about 1/3 of the white chocolate into a small bowl. Add one or two drops of food coloring gel if using.
4. Mix in 7 ounces of the roasted almonds into the semi-sweet (or dark) chocolate. Spread onto the prepared tray. Do not spread too thinly.
5. Pour the white and pink colored melted white chocolates on top. Use a chopstick (or other swirling tool) to swirl the chocolates together.
6. Sprinkle the remaining 3 ounces of the roasted almonds and the dried cranberries on top. Tap the baking sheet on the counter to ensure the nuts and fruits sink into the chocolate. While the chocolate is still wet, lightly sprinkle with flaky sea salt.
7. Let the Fruit and Nut Bark come to room temperature (approximately 45 minutes). When cooled completely the bark can be cut with a knife or broken up by hand.
8. Serve on a platter or store in a sealed container. The bark will be good for up to two weeks.
Notes: (1) The number of Fruit and Nut Bark combinations are almost endless. Here are some of my other favorites: Cashews, Dried Cherries, Pistachios, and Apricots; Cashews, Almonds, Dried Cranberries; Pistachios, Dried Cherries, Almonds; Cashews, diced Dried Oranges or Orange Peels, Cranberries, and Almonds. (2) I used both semi-sweet and white chocolate to make this Fruit and Nut Bark, but you could also use milk-chocolate or semi-sweet chocolate only. (3) You can find packages of whole Roasted Almonds in most grocery stores and/or at Trader Joe's.
