Hazelnut-Apricot Chocolate Bark Recipe | Vegetarian Times Skip to main content

Hazelnut-Apricot Chocolate Bark

Chocolate bark is a good way to try your hand at tempering, the technique of heating and cooling chocolate so that it solidifies quickly and remains firm and shiny. A simplified version of tempering involves melting two-thirds of the chocolate, then cooling it by adding the remaining one-third and stirring until smooth. For best results, use a candy or instant-read thermometer to check chocolate temperature.



Ingredient Line: 
1 cup chopped dried apricots
Ingredient Line: 
1 lb. dark or bittersweet chocolate, chopped, divided
Ingredient Line: 
1 ½ cups toasted skinned whole hazelnuts


1. Place apricots on double layer of paper towels. Top with double layer of paper towels, and press to remove moisture. Set aside. Line rimmed baking sheet with silicone baking mat or wax paper, and have large spatula ready.

2. Heat 2/3 lb. chocolate in double boiler or heat-proof bowl set over saucepan of barely simmering water until chocolate has melted and is no warmer than 105°–110°F (41°–43°C). (Check with candy thermometer.) Remove top of double boiler from heat.

3. Stir remaining 1/3 lb. chocolate into melted chocolate, and continue stirring until chocolate cools to 88°–90°F (31°–32°C).

4. Spread melted chocolate in 1/4-inch layer on prepared baking sheet. Sprinkle with hazelnuts and apricots. Cool until firm and shiny. Break into pieces.

Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
5 g
15 g
1 mg
6 mg
3 g
10 g
Makes 24 pieces

Comments on this Recipe


Heat the chocolate to 118-120 degrees and hold there for 2 minutes. Then add your remaining chocolate stirring to 89-90 degrees.

I would recommend unsulphured apricots; not as pretty, but better for you (and also drier, so you may be able to skip the step of drying with the paper towel). Keep in mind that most chocolate is produced with child labor or adults who are not paid a fair living wage. For this reason, the only ethical chocolate is fair-trade organic chocolate. It's more expensive, but so worth it. Personally, I think this recipe might be tastier with dried cranberries rather than apricots.

Yumm! Made this last night. Family loved it! Will make again. Thanks VT.