Rating: 5 stars
785 Ratings
  • 5 star values: 784
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chunky dark-chocolate bark staves off his intense cravings. Video: Jacques Torres demonstrates this recipe More Great Chocolate Desserts

Jacques Torres
March 2013


Credit: © John Kernick

Recipe Summary test

20 mins
30 mins
Makes 25 pieces


Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.

  • Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.

Make Ahead

The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.


One Serving 150 cal, 12 gm fat, 4.7 gm sat fat, 12 gm carb, 1.5 gm fiber, 3 gm protein.

Suggested Pairing

Tawny ports have nutty, sweet citrus flavors that help them cut through bitter dark chocolate without overwhelming it. Look for the NV Quinta do Portal Fine Tawny Porto or for a splurge, Sandeman's Forty Years Old Tawny Porto.