In Baking


  • 300g high quality / couverture dark chocolate, chopped into small chunks
  • 90g Staffords Maraschino Cherries, without stem
  • 30g pistachios, chopped
  • 30g walnuts, chopped
  • 30g almonds, chopped
  • 30g pecans, chopped
  • 30g hazelnuts, chopped
  • 1 pinch sea salt flakes



Line a large baking sheet with baking paper.

In a bain marie melt ⅔ of the chocolate in the bowl, stirring constantly. Once melted, remove from the heat and wipe off any condensation on the bowl. Add in the remaining chocolate and mix until smooth and fully dissolved.

Allow to cool for 5 min until the chocolate begins to thicken.

Dry the cherries thoroughly on paper towel and roughly chop.

Mix all the nuts and cherries in a bowl.

Add a handful of the cherry and nut mixture to the chocolate and fold in.

Pour the chocolate mixture onto the baking paper and spread evenly. Sprinkle over all the remaining toppings and press down gently so they are embedded in the chocolate.

Finally sprinkle with sea salt flakes.

Place in the fridge to set.

Break the sheet of bark into small shards before serving.

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