Elegant Bournville Chocolate Bark with Nuts and Fruit

When it comes to creating an impressive yet effortless dessert or edible gift, chocolate bark ranks high on the list. It’s simple, versatile, and can be elevated from casual to luxurious with just a few thoughtful ingredients. This Bournville chocolate bark recipe brings elegance to the classic treat by pairing rich, dark chocolate with a beautiful blend of nuts and dried fruits. Cadbury’s Bournville dark chocolate is known for its smooth texture and balanced bitterness. It has just enough depth to be satisfying to dark chocolate lovers, but isn’t overwhelmingly bitter, making it the perfect base for bark. Its melting properties also make it ideal for bark, ensuring a glossy finish and smooth snap once set. So, this bark is perfect for special occasions, tea time indulgences, or even Diwali gifting, and is as refined in taste as it is in appearance.

The nuts and fruits

What sets this recipe apart is its thoughtful curation of ingredients. While you can technically use whatever you have on hand, a blend of contrasting textures and flavors will give your chocolate bark that elegant edge. Feel free to play with combinations, but keep balance in mind. Too many chewy fruits can make the bark difficult to snap; too many hard nuts may overpower the chocolate.

Recommended nuts:

• Pistachios: Add a pop of green and a delicate, slightly sweet crunch
• Almonds: Offer a bold, nutty bite and hold up well to chopping and toasting
• Hazelnuts: Their toasty, buttery flavor deepens the richness of the chocolate
• Cashews: Creamy and soft, perfect for balancing crunchier elements.

Recommended fruits:

• Dried cranberries: Their tartness cuts through the chocolate beautifully
• Dried apricots: Add chewiness and mellow sweetness
• Raisins: For bursts of juicy sweetness and color variation
• Dried figs or dates: More gourmet in tone, lending complexity and richness

The toasting

Toasting the nuts before incorporating them into the bark is a small step that makes a massive difference. Toasting brings out their oils and intensifies flavor. You can toast them on a dry skillet over medium heat for 5 minutes or in the oven at 180 °C for about 10 minutes. Just be sure to let them cool before adding to the chocolate. If you're using larger nuts like almonds or cashews, give them a rough chop after toasting to keep the bark easy to break and bite into.

The chocolate melting

Chocolate is a delicate ingredient, and melting it with care ensures your bark has a professional finish. Use a double boiler or microwave to melt your Bournville chocolate evenly.

• Double boiler method: Fill a saucepan with 2 inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water. Add the chopped Bournville chocolate to the bowl and stir gently until smooth and glossy.
• Microwave method: Place the chopped chocolate in a microwave safe bowl. Heat in 20-second bursts, stirring in between, until completely melted. Be cautious because overheating the chocolate can cause it to seize or develop a gritty texture.

The assembling

Once your chocolate is melted, pour it onto a parchment-lined baking sheet or silicone mat. Spread it out gently with a spatula to form a rectangular slab about 1/4 inch thick. Now comes the fun part, which is sprinkling your toppings. The key is to make it look intentional but effortless. Start with the larger ingredients like chopped nuts, then move on to smaller or more delicate items like dried fruit pieces. Press them gently into the chocolate so they adhere but don’t sink. You can also add a sprinkle of flaky sea salt to enhance flavor, edible rose petals for a fancy touch, or a drizzle of white chocolate for a visual contrast. Let the bark sit at room temperature to set if the weather is cool. Otherwise, place it in the fridge for 30 minutes.

The storing

Once the bark has fully set, lift it gently off the parchment and break it into shards using your hands or a sharp knife. Uneven, jagged pieces add to the artisanal charm.

To store, place the bark in an airtight container in a cool, dry place. Avoid stacking too many pieces on top of each other unless separated by parchment paper. The bark will keep for up to two weeks, but the fresher it is, the more impressive the texture. If storing for longer or in a warm climate, refrigerate it, but bring it to room temperature before serving to allow the chocolate to soften slightly and release its flavors.