Black and White Chocolate Bark

Oh, no! We are all covered in chocolate – Again.

The recipe is inspired – and adapted from – Chef Janet Rorschach’s recipe for Azazel’s Salvation. Her spooky, intriguing Halloween post and sumptuous recipe led me to engage in little fun in the kitchen with chocolate. If you haven’t checked out her blog, please do. Her photos, recipes and stories behind food are divine.


The colorful bark reminds me of Fall fun playing in the leaves of trees. The process of making the treat is creative. Add your own individuality, whimsy – and enjoy!


This is a fabulous gift for friends!

Just wrap in a bit of wax paper, tie a ribbon and share the (cocoa) love.

Let’s get cooking!


There is nothing quite like glistening, silky dark chocolate.


Have your toppings laid-out and assembled.


Pour the chocolate onto the wax paper.


Sprinkle on fruits, nuts…


And pumpkin seeds.


Drizzle the tempered white chocolate and place dried cherries on top.

 DSC_1463  DSC_1467

Don’t forget to lick the bowls while the bark cools.


Break the bark into a mish-mosh of rustic pieces.

DSC_1488Now, choose a piece to sample.

Like the geometry of a snowflake, no section of chocolate bark is alike.


Take a bite – and then myriad more – to ensure it is suitable to share.

DSC_1484  Thank you for stopping by to visit la Casa at Curls and Carrots.

Cheers! -Shanna

_________________________________________________________________________Click Here to Print Recipe

Black and White Chocolate Bark 

Adapted from Chef Janet Rorschach’s recipe for Azazel’s Salvation.


14 oz. good quality, 72% dark chocolate, chopped

4.4 oz. good quality, white chocolate, chopped

2.5 oz. dried apricots, sliced

1.5 oz. dried cranberries

2 oz. pistachios, roasted and lightly salted

1 oz. dried cherries


  • Prepare all your ingredients. You will need to work efficiently once the chocolate is melted.
  • Line a cookie sheet with wax paper.
  • Temper the both chocolates following David Lebovitz’ instructions.
  • If you have any problems, fear not. Simply melt and try again.
  • Chef Janet recommends dipping a spoon in melted chocolate, placing it in the refrigerator and waiting two minutes. If it’s streaky, temper more.
  • Pour the tempered dark chocolate onto the wax paper.
  • Sprinkle all toppings, except the cherries, onto the dark chocolate.
  • Press toppings slightly into the chocolate.
  • Drizzle the tempered white chocolate over the toppings.
  • Place the “cherries on top” of the drizzled white chocolate.
  • Press the topping slightly into the chocolate.
  • Cool completely. This shouldn’t take long.
  • Break the bark into rustic shaped pieces and enjoy!
  • Or, wrap in wax paper, secure with ribbon and share with loved ones.


©Shanna Koenigsdorf Ward, (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.


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24 thoughts on “Black and White Chocolate Bark

  1. Oh my! That is reminiscent of autumn leaves. And speaking of jumping into autumn leaves, that close-up picture of your bark is gorgeous… and makes me want to jump right in and devour it! 🙂

    1. Oh, Lidia – Thank you so much for your warm compliments. I could take a dip in some luscious chocolate – or a pile of bright Autumn leaves – right about now, too. Thanks so much for your generous words and for visiting!

  2. Why am I not surprised your latest post involves chocolate! 😉 This looks delicious and I love all the different things you sprinkled on top. I am adding this to my list of things to make as gifts for people 😀

    1. Ada – thank you so much for this lovely comment! 🙂 I hope that you make these for your friends and have some fun in the kitchen with chocolate, too. Cocoa cures any ill in this house. hehe. Have a great weekend!

  3. You’ve got all of us chocolate lovers drooling, Shanna, and speaking personally, it ain’t pretty. 🙂
    This is such a great treat with so many goodies built into it. Those cherries, though, when mixed with dark chocolate sound just too good. The thing is, I could never make this. I would eat it all in a ridiculously small amount of time. I yam what I yam, Shanna. 🙂

    1. Hi, John.

      Oh, GOSH. I love this bark. I eat two each day! 🙂 I am keeping them in the refrigerator, since it’s just me lately. They will last for a month, at least, when chilled (though I know chefs don’t refrigerate chocolate; me, I don’t mind keeping things fresh) – it’s just dried fruit, tempered chocolates and nuts.

      I also share them with friends that I really like (the friends that I sort of like – no way – I am being selfish… hehe). People seem to devour and enjoy this bark. It is so dark (72% cocoa) and decadent. Sweet and salt; creamy and crunchy. Yup. 🙂

      I can totally ship you a few next time I make a batch (seriously)… sadly, only six pieces left of the latest bark. I counted. Haha.

      So nice of you to visit – and for leaving kind words (“drooling” is a good verb in the culinary blogging world – as are adjectives like “pretty!”). I am “food” blushing – thank you!

      Yams. That reminds me – we are all out of food around these parts. Off to pick up Snu Magoo from preschool and then to market. Abba is back in town – don’t want to feed him only bark for dinner. Have a great day – I appreciate your visit!

  4. I love the licking of the bowl part. I made a cheese cake two days ago and boy did we lick the bowl. This is an interesting and fun recipe. Bookmarked for my 14 year old daughter.. Thanks Shanna. I love your Innovation…have a lovely day!!!!

    1. That sounds fun. I sure hope you post that lovely cheesecake recipe – especially if it is so scrumptious that you guys licked the bowl clean. 🙂 I hope your 14-year-old daugther has fun with the chocolate bark. Warning: I gained about five pounds from it. It is quite yummy and chocolate is a fun pallet to decorate! Thank you for your generous comments, Liz. I appreciate it very much! Be well – Shanna

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