My best friend Hannah has been a Houston-raised, now Israeli citizen for a year and a half, inspiring my Southern tendencies to grow in perspective. In Israeli grocery stores, fresh steaks and seafood are difficult to come by, but the produce and sweets are to die for. Her recent Instagram for this chocolate bark put this method on the top of my priority cooking/baking list. Plus, I had been planning a reunion with her in New York, which we celebrated this past weekend, so I felt the recipe would be particularly timely.
Dark chocolate is rich, of course, but the thin layer of bark is approachable enough to bite without heaviness; and the fresh figs atop each piece are refreshing and velvety in color and texture. I also loved the swirl of almond butter for an added flavor profile, though completely optional.
Hannah, this one’s for you!
Pro tip: Feel free to freeze for a couple weeks, if you don’t go through it all in one gathering!
8 ounces high-quality dark chocolate, chopped
8 ounces high-quality semi-sweet chocolate, chopped
1/4 cup almond butter, heated
4 black mission figs, sliced vertically
1 teaspoon coarse sea salt
1. Melt the chocolates in a heatproof bowl set over a pot of simmering water.
2. Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Place paper (facedown) on sheet pan.
3. Carefully pour melted chocolate over the paper and spread with a pastry knife to form a rectangle. Dollop almond butter every few inches and, using a fork, draw swirls of almond butter in the chocolate until evenly dispersed. Place fig slices atop the chocolate, followed by a generous sprinkle of sea salt.
4. Set aside for 2 hours until firm. Break apart the bark in 2x2-inch pieces and serve at room temperature.