Nutty Chocolate Bark with Cardamom and Coffee

  • Serves

    makes about 1 1/2 pounds


A flavorful combination of cardamom, dried mulberries, tart cherries, almonds, pistachios, and coffee beans tops dark chocolate in a crunchy, gorgeously layered bark adapted from Louisa Shafia's The New Persian Kitchen. If you don't have dried mulberries on hand, finely chopped figs are a fine substitute.


  • 2 cups semisweet chocolate chips
  • 1 tsp. ground cardamom
  • 34 cup almonds, lightly toasted and roughly chopped
  • 12 cup pistachios, lightly toasted and roughly chopped
  • 14 cup dried mulberries, chopped
  • 14 cup dried tart cherries, chopped
  • 2 tsp. coffee beans, roughly chopped
  • 18 tsp. kosher salt


Step 1

Place chocolate in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 8 minutes. Remove bowl from pan and stir in cardamom and half each the almonds, pistachios, mulberries, and cherries. Spread mixture onto a parchment paper-lined baking sheet into a 10” x 7” rectangle, about ¼” thick. Sprinkle evenly with remaining almonds, pistachios, mulberries, cherries, the coffee beans, and salt. Chill, uncovered, until bark hardens, about 2 hours. Break into pieces to serve.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.