Moroccan Tagine-Spiced Chocolate Bark with Dried Fruit and Nuts

Dark chocolate bark infused with warm Moroccan tagine spices and topped with a delightful combination of dried fruits and nuts. A sweet and spicy treat perfect for a special occasion or a unique dessert.

Prep Time

15 minutes

Total Time

20 minutes

Calories

3954 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.23/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

12ozDark Chocolate(Good quality, at least 70% cacao)

£3.00

1tspGround Ginger

£0.10

0.5tspGround Cinnamon

£0.05

0.3tspGround Turmeric

£0.03

0.3tspGround Cumin

£0.03

1pinchPinch of Cayenne Pepper(Optional, for extra heat)

£0.02

0.5cupDried Apricots(Chopped)

£1.20

0.5cupDried Figs(Chopped)

£1.50

0.5cupAlmonds(Roughly chopped)

£1.75

0.3cupPistachios(Shelled, roughly chopped)

£2.00

1tbspSesame Seeds

£0.15

Total Cost

£9.83

£1.23 per serving

Instructions

1.
Line a baking sheet with parchment paper.
2.
In a double boiler or heatproof bowl set over a simmering pot of water (ensure the bowl doesn't touch the water), melt the dark chocolate, stirring occasionally until smooth.
3.
Remove the melted chocolate from the heat and stir in the ground ginger, cinnamon, turmeric, cumin, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
4.
Pour the spiced chocolate onto the prepared baking sheet and spread it into an even layer, about 1/4 inch thick.
5.
While the chocolate is still melted, sprinkle evenly with the chopped dried apricots, dried figs, almonds, pistachios, and sesame seeds.
6.
Gently press the dried fruit and nuts into the chocolate to ensure they adhere.
7.
Refrigerate the chocolate bark for at least 15 minutes, or until completely firm.
8.
Once the bark is firm, break it into irregular pieces and serve. Store in an airtight container in a cool place.

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My Notes

Nutrition Information

Nutrition per serving (68g)

3954 kcal / 16543 kJ

Carbs

337g

130% of RDA

Fat

288g

411% of RDA

Protein

67g

134% of RDA

Detailed Breakdown

Fibre

58 g

193% of RDA

Sugar

200 g

222% of RDA

Sodium

90 mg

4% of RDA

Saturated Fat

160 g

800% of RDA

Chef's Tips

For a richer flavor, toast the almonds and pistachios lightly before chopping.

Feel free to experiment with other dried fruits and nuts, such as dates, walnuts, or pecans.

If you don't have a double boiler, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth.

For a more intense spice flavor, bloom the spices by toasting them in a dry pan over medium heat for 1-2 minutes before adding them to the chocolate.

Cooking Equipment

Double boiler or heatproof bowl

Saucepan

Baking sheet

Parchment paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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