Divine staff experiments with some of our favorite products to bring you tasty recipes all summer long.

My name is Lucienne and I am a staff member at Divine Chocolate. My mom, a baker, gourmet chef, caterer and entrepreneur, taught me to bake at a young age using locally sourced, wholesome foods.  I am passionate about health and wellness and innovatively combining these interests through baking. Being a foodie and an avid chocolate lover I am honored to work for Divine Chocolate, which allows me to sustain my passion for baking in a socially responsible way. Divine has taught me about the importance of being a conscious consumer when it comes to food which has inspired my interest to bake with new healthy alternatives that are delicious and fuel both body and mind. This triple chocolate bark was motivated by the idea of being able to make a simple elegant chocolate dessert that tastes great and can be enjoyed as a light after dinner treat or given as a thoughtful gift. I believe in recipe flexibility so this bark is easy to manipulate and can be changed for the season or to taste depending on individual preference.

This sweet and salty summer treat makes a great after dinner dessert or wrap it up as gift for dad this Father’s Day. 

lucie

Triple Chocolate Marble Bark with Pistachios and Dried Fruit

Servings: Makes about 1 pound

Ingredients:

•  ½ cup shelled, dry-roasted, salted pistachios, coarsely chopped

•  1/3 cup   coarsely chopped sweetened, mixed dried black currents and dried blueberries

•  1/3 cup coarsely chopped dried cranberries

•  sea salt

• 8oz  38% Divine Milk Chocolate (1.5 Bars), finely chopped

• 8oz 70% Dark Chocolate (1.5 Bars), finely chopped

• 8oz Divine White Chocolate Bars (about 2 ¼ Bars), finely chopped 

 

Directions:

Line an 11" x 17" baking sheet with parchment paper. Combine chopped pistachios, dried black currents, dried blueberries, and dried cranberries. Set aside ½ cup of the mixture to use later.

Next temper the chocolate.

To temper chocolate: place chopped pieces of white chocolate in a heatproof bowl and the dark chocolate in another, set the milk aside. Start by placing the heatproof bowl of dark chocolate set over a pan of barely simmering water (not boiling). Make sure the water does not touch the bowl. Stir while the chocolate gradually melts, when all the dark chocolate is almost melted fold the milk chocolate into the dark and stir until both chocolates are completely melted together. Repeat this with the white chocolate in a separate bowl.

*Milk chocolate and white chocolate melt at a lower temperature than dark chocolate so you need to be even more careful when melting them.

Stir ½ of the nut and fruit mixture into the bowl of melted dark and milk chocolate mix, and the other ½ into the bowl of white chocolate.

Using a flat rubber spatula spread the chocolate into the lined baking sheet alternating between the dark/milk mixture and the white chocolate in an even layer. It should be about ¼ inch thick on the lined baking sheet. Take a knife and pull through the chocolates in a swirling motion to add a marbleized effect. Sprinkle the top with the reserved ½ cup nut mixture, and top with sea salt. Allow the bark to cool until hard for at least 20 minutes. Break it up into irregular pieces. This will keep for up to two weeks.

 

bark
Lucienne Lazarus
Cup
Lucienne Lazarus