Black Pepper Fruit and Nut Bark

½ pound milk chocolate chips

½ pound bitter semisweet chocolate chips (60 to 70

percent cacao)

1

1

½ cup sweetened dried cranberries

¼ cup dried barberries

6

teaspoon coarsely cracked black pepper

bar of bitter semisweet chocolate, about 2 ounces

dried figs, chopped

½ cup mixed nuts and seeds, chopped (I like pistachios

and pumpkin seeds)

Instructions: Line a baking sheet with parchment paper. Place a heat-proof bowl over a pan of barely simmering water. The water should not touch the base of the bowl.

Add the chocolate chips and pepper, stir with a silicone spatula until melted and it reaches 94 degrees, about 6 to 7 minutes. Remove the bowl from the heat and place it on a dry kitchen towel; add the bar of chocolate and stir until the chocolate cools to 85 to 90 degrees. The bar of chocolate won’t completely melt. At this point, remove the remaining bar and reserve for another use. The melted chocolate should be smooth and glossy.

Pour the melted chocolate onto the prepared baking sheet and spread it with a dry offset spatula as thinly as possible. Immediately sprinkle the dried fruit, nuts and seeds on top and press them gently into the chocolate. Let it cool and set at room temperature.

Once the chocolate has solidified, release it from the pan and peel the parchment paper. Break the bark into bite-size pieces It can be served immediately or stored in an airtight container.

I adore chocolate bark speckled with bits of sweet and tart fruit, and studded with the crunchiness of mixed nuts. Barberries are available at most Middle Eastern and Persian markets; they are mildly sweet with a bright tart note which pairs well with chocolate. The addition of coarsely ground black pepper adds a hint of heat against the sweet backdrop of the bark. Avoid the temptation to refrigerate the bark.

Photos by Nik Sharma Black Pepper Fruit and Nut Bark