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

Level

Easy

Yields

8 servings

Cost

£1.23

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

The Method

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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