It’s been a gloomy few days here in Brooklyn, but if there is one thing that can solve a case of the cloudy day blues, it’s chocolate! Nik Sharma, the talented cook behind A Brown Table has whipped together a delicious recipe for cinnamon spiced chocolate bark that is sure to warm up your week. As easy to make as it is to eat, these decadent treats make for awesome holiday gifts, too. Enjoy!

Cinnamon Spiced Chocolate Bark
Yields around 25 servings

    ¼ cup raw pistachios, whole
    300 gm semisweet dark chocolate (use a good quality chocolate)
    ¼ teaspoon cinnamon powder, freshly ground
    ¼ cup dried sweetened cranberries
    1 teaspoon maldon salt flakes

1. Place a wire rack at midlevel in the oven and preheat to 350F. Line a baking sheet with parchment paper and spread the pistachios in an even layer. Toast them in the oven for 5 to 6 minutes and remove them. Transfer the pistachios to a cool plate and allow to cool completely before use. Once cooled, coarsely chop the pistachios with a knife and keep aside.

2. Place a large sheet of parchment paper over a flat marble slab or cool surface.

3. In the meanwhile, place a large saucepan with a mouth wide enough to hold a medium-sized heat proof mixing bowl. Pour water into the saucepan such that the mixing bowl will barely touch it. Heat the water until it is just simmering, place the mixing bowl over the saucepan and add the chocolate and cinnamon to the bowl. Stir the chocolate until it is glossy and completely melted. Transfer the melted chocolate to the parchment paper and using an offset spatula, spread it out in an even layer that is about 0.5cm thick.

West Elm + A Brown Table - Cinnamon Spiced Chocolate Bark

4. Quickly sprinkle the chopped pistachios, cranberries and salt flakes all over the chocolate. Using a small sheet of parchment paper, gently press the toppings into the chocolate (use as little pressure as possible). Allow the chocolate to set for at least 2 ½ to 3 hours at room temperature or until completely firm. The time to set will vary depending on your ambient room temperature.

5. Once the chocolate has hardened, crack it with your fingers and break it into 25 even sized pieces. Serve as needed. For long term storage, store in a dry, airtight container.

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A Brown Table's Nik Sharma

Nik Sharma is the cook and photographer behind the acclaimed blog A Brown Table. He lives in San Francisco. Keep up with him on Instagram, Facebook, and Pinterest.

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November 7, 2015

Noooo, I’m out of cinnamon…how could it be??? Maybe I’ll try with nutmeg or cardamon…happy feasting!

Monica Lavin

November 7, 2015

Wow, this sounds incredible! What a great twist on classic chocolate holiday bark. I’ll have to try to make this. Thanks for the suggestion!

d. patel

November 9, 2015

Hi, this bark looks delicious! I can’t wait to make it. What brand/kind of chocolate did Nik use in the pictures?

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