I discovered Cadbury Fruit and Nut chocolate bars when I was 19 and in London for the first time. I can almost remember the exact moment I went weak in the knees after I had my first bite of the dairy milk chocolate. I think it was in a tube station.
Something about that brand of chocolate in that city tastes far superior to the same type anywhere else.
…Maybe that’s why I love London so much. That would make a considerable amount of sense, actually.
Anyway, back to the chocolate treat at hand.
One of the suggested desserts in Bon Appetit’s Cleanse was a dark chocolate bark with pepitas and sesame seeds, which I made and really enjoyed.
(A bark is chocolate melted down, spread out in a thin layer and topped with nuts, candy, pretzels (!!!) – whatever you’d like.)
I decided to make a Cadbury-inspired fruit and nut bark — still cleanse-ish, but with a little nostalgia.
I added some crushed up toasted hazelnuts and walnuts, along with some dried cranberries and raisins and a sprinkling of sea salt. I love how thin and delicate the sheets of chocolate are in some places – it almost enhances the flavor of the chocolate itself and the other components at the same time. The sea salt doesn’t hurt either.
If you’ve got some extra plain chocolate lying around, make this with whatever you have in your cupboards. I put some toasted coconut in an earlier version which was lovely.
The point is to make it your own brand of awesome.
Fruit & Nut Chocolate Bark
- 150 grams/5.5 ounces of good quality dark chocolate
- 1-2 tablespoons of combined hazelnuts and walnuts, toasted and crushed into small pieces
- 1-2 tablespoons of combined dried cranberries and raisins.
- Sea salt (optional, but totally recommended!)
Chop up your chocolate into small pieces that will melt easily.
Make a double boiler by placing a stainless steel bowl over a saucepan with a few inches of boiling water in it (make sure the saucepan is smaller than the bowl, so the bowl comfortably rests on top without touching the boiling water.) Place chocolate in the bowl and melt, stirring frequently until smooth. Oh, and wear an oven mitt when you’re touching the bowl – that thing gets hot!
Using a heat-proof rubber spatula, spread the melted chocolate out onto a parchment-lined cookie sheet.
Sprinkle with nuts, fruit and a little salt.
Let set in either the refrigerator or the freezer (I opt for the freezer because I’m impatient.) Once the chocolate is hard again, break into pieces and store in an air-tight container in the fridge.