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.

Ingredients:
2 cardamom pods
10 oz. 70% bittersweet chocolate
2-3 tablespoons roasted pistachios, halved
3-4 tablespoons chopped candied orange peel

Middle Eastern chocolate bark recipe

Directions:

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.

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