Chocolate Bark + Crème de Cassis


Chocolate Bark and Crème de Cassis sitting in a tree. K-I-S-S-I-N-G. Isn’t that how the song goes? No? Oh, ok.

If you’re searching for an elegant and colorful chocolate treat to make your beloved for Valentine’s Day, you are in luck. The key to the recipe? Quality ingredients. That’s it. Now get ready to impress. Here’s how.

Chocolate Bark + Crème de Cassis

Recipe by Emily Hull


  • 8 ounces good dark chocolate (I prefer Valrhona)
  • handful dried cranberries
  • handful dried apricots
  • handful cashews
  • handful pistachios
  • 1 teaspoon Crème de Cassis


Place chocolate in a large Pyrex bowl and microwave on half power for 1 minute. Stir with a spatula or wooden spoon. Return to microwave for another minute. (or less time if your microwave is particularly powerful–use old-fashioned common sense and you’ll be fine) Next, pour the Crème de Cassis into chocolate and stir. (And while you have the Crème de Cassis out, add a bit to the bottom of a champagne glass. Then add champagne. Surprise! You just made a Kir Royale.)

Line a small, square baking pan with parchment paper. Pour chocolate into pan. Now it’s party time. Sprinkle a few dried cranberries here. Dried apricots, cashews, and pistachios there. Put your hands in the air. Shake your derrière. Very important. Allow chocolate bark to set for at least 3 hours before cutting into squares.

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About Emily

"Bourbon does for me what the piece of cake did for Proust." -- Walker Percy

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