For the chocolate bark I used a strong flavored 705 bittersweet chocolate. You can use your favorite instead, even milk chocolate, or a mix.
Same goes for the toppings - use any combination of roasted nuts (cashews, hazelnuts, almonds), roasted seeds (anise, fennel) and dried fruit that you like.
I get candied orange peel at my local Middle Eastern market. It’s also available in some Chinese markets, gourmet food stores and online.
2 cardamom pods
10 oz. 70% bittersweet chocolate
2-3 tablespoons roasted pistachios, halved
3-4 tablespoons chopped candied orange peel
1. Peel the cardamom pods, and roast the seeds in a skillet until you can smell their aroma.
2. Put parchment paper over a baking sheet.
3. Melt the chocolate either over bain-marie or in 30 second segments in the microwave. Use a spatula to spread the chocolate over the parchment paper to a square of about 1/8” thick.
4. Sprinkle the toppings over the chocolate and let it cool at room temperature. After an hour (during winter) it will be hard enough to be cut with a knife into about 2” by 2” squares. Or wait longer and break the bark into uneven pieces of about the same size.
For more recipes, check out Food and Wine on Haaretz.com
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