This easy Thermomix fruit and nut chocolate bark is made with dark chocolate, almonds and sultanas. It's a delicious homemade treat that takes minutes to prepare.
Tempering chocolate in the Thermomix is super easy. The timing depends on the quantity used and whether it's dark, milk or white chocolate. For this recipe, I've used 70% cocoa, as the sultanas add some sweetness. I've tried making this recipe with milk chocolate, but it doesn't set very well and tends to be a little on the soft side.
Tips on How to Make
Start by roughly breaking the chocolate up and then grate it in the Thermomix for 10 sec/speed 9. Once grated, scrape down the bowl and melt for 3 min/50°C/speed 2.
Pour the melted chocolate onto a large baking sheet lined with baking paper and spread it out with the back of a spoon. Sprinkle over the toppings and place in the fridge for 20-30 minutes to set. I've used sultanas and almonds for this recipe, but you could add any sort of dried fruits and nuts. Once set, cut the chocolate into shards and store them in the fridge or cool pantry.
This Thermomix chocolate bark is great for keeping in the fridge to nibble on. The higher the percentage of dark chocolate used, the less sugar, which equals less guilt!
Variations
You could substitute the almonds for other nuts or make a nut-free version. I have a super seed chocolate bark recipe that uses a mixture of sunflower, pumpkin, chia, and flaxseeds.
Storage
The chocolate bark is best stored in the fridge or cool pantry for a week or two (if it lasts that long!).
📖 Recipe
Thermomix Fruit & Nut Chocolate Bark
Ingredients
- 200 g dark chocolate broken up into small pieces
- 40 g almonds
- 40 g sultanas or raisins
Instructions
- Place the almonds into the Thermomix bowl and Turbo Pulse them several times to break them up. Transfer them to a separate bowl with the sultanas.
- Add the chocolate to the Thermomix bowl and grate for 10 sec/speed 9. Scrape down the sides of the mixing bowl and melt for 2 min/50°C/speed 2. Scrape down the bowl and along the bottom with a spatula and melt again for 1 min/50°C/speed 2 until thoroughly melted.
- Pour the melted chocolate onto a baking sheet lined with baking paper and gently spread it evenly with the back of a spoon. It needs to be about 4-5mm thick. Scatter over the sultanas and almonds.
- Transfer the bark to the fridge to set. Once set, cut the chocolate into shards with a kitchen knife.
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