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Marx Chocolate "Bark"

Marx Chocolate "Bark"

How to make a delicious chocolate bark, with a mouth watering dessert recipe by Heather Scholten, author of Farmgirl Gourmet food blog

30 March, 2012
Average: 1.6 (20 votes)

Type of dish


serves for


total time

1 HR 50 MIN


White chocolate
340 g, in small pieces
Vanilla pods
1, split lengthwise, seeds removed (Madagascar variety)
White wine
340 g, in small pieces
Cooked grape must
105 ml
15 ml
Egg whites
1, slightly beaten
Cashew nuts
226 g, unsalted, raw
Chili pepper
0,5 g, ground Habanero variety
Coconut sugar
30 g
15 g, coarsely ground
Dark chocolate
227 g, in small pieces
Cashew nuts
56 g, coarsely chopped


Vanilla Bean White Chocolate Layer
Line an 20x20 cm baking dish with parchment paper and set aside.
Place a small sauce pan with about 2,5 cm of water over a medium heat.
Turn down to a simmer.
Place a glass bowl on top, larger than the rim of the sauce pan.
Add the white chocolate and the seeds from the vanilla bean (save the pod for another use).
When the white chocolate starts to melt, remove from the heat and allow to rest for 4-5 minutes.
Stir to combine the vanilla seeds.
If the chocolate is still not melted all the way, place back over the simmering water for another minute.
Don't over cook the white chocolate.
Spread the white chocolate in the prepared baking dish.
Place in the refrigerator for about 20 minutes to set.
Wash the glass bowl.

Amarena Cherry Mosto Cotto Ganache Layer
Place the glass bowl back over the simmering water and add the semi-sweet chocolate.
Heat until it starts to melt, then remove and add the mosto cotto and half and half.
Mix well to combine.
This layer will resemble that of very thick frosting.
Spread it over the chilled white chocolate later and place in the refrigerator for another 20 minutes.
Wash the glass bowl.

Spicy Cashews
Preheat the oven to 165° C - 325 degrees F.
Line a small baking tray with parchment paper and set aside.
In a small bowl, beat the egg white slightly with a fork until it starts to froth.
Add the cashews, ground habanero, coconut sugar and sea salt and toss to coat.
Pour out onto the prepared baking tray and bake for 10 minutes, or until the cashews start to brown slightly.
Remove from the oven and set aside to cool.

Spicy Cashew Dark Chocolate Layer
Place the glass bowl back over the simmering water and add the dark chocolate.
Heat until it starts to melt, then remove and stir to ensure it's completely melted.
Add 56 g chopped spicy cashews (reserve remainder for another use) and spread over the ganache layer.
Refrigerate until set, about 20-30 minutes.
Remove from the refrigerator and allow to come to room temperature before cutting.
Cut into chunks or break into "bark" and enjoy.

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