Post image for Greek Baklava Bark with Ouzo or Greek Coffee Bark with Oregano

My two favorite desserts are Greek Baklava with a cup of Greek Coffee. This brings me back to the cafes in Greece, sitting around 3:00 in the afternoon with friends and family enjoying the afternoon with a quick snack near the beach.

My mind has been going around in circles over this idea of a Greek Bark. I make bark for all occasions and it’s so satisfying considering it only takes a few minutes to make. I try to use whatever is in my pantry. Having ingredients handy is so important. What Greek household doesn’t have coffee and walnuts and honey on hand? I cook from my pantry 2-3 times a week, without having to go to the store. When I shop, I try to buy 2-3 of the same item, for example canned whole tomatoes, so I always have a quick pasta dinner on hand. I do the same for chocolate bars, nuts, pasta, and sauces.

So back to the bark. Did you know chocolate can be sweet as well as savory? If you think about the cocoa bean and how it can have a bitter tone, then you can better understand the savory side of chocolate. How many times have you come across a recipe for mole chicken, chocolate rubs for steaks or simply adding salt to chocolate pudding or pie desserts. With this thought, I created the dark chocolate bark. It takes only a few minutes to make these barks, so dive in and enjoy both a sweet and savory chocolate treat.

Ouzo White Chocolate Baklava Bark

For the love of Bark! Here's a Greek twist you must try for your next dessert. Follow theses simple steps and you have a delicious and unusual candy.

Course Dessert

Cuisine Greek

Keyword bark, chocolate, pickled, peaches, fruit, dessert

Author Mary Papoulias-Platis

Ingredients

Ouzo White Chocolate Baklava Bark

2 - 4 oz. bars of white chocolate, melted
1 cup of halved walnuts
Dash of Cinnamon
1-2 teaspoon ouzo
1/2 cup honey
2 -3 strips of orange peel
zest of 1/2 orange

Instructions

Prep

Gather all your ingredients for the bark.
Line a sheet pan with wax paper, parchment or a silpat liner.
Set up your double-boiler.

Ouzo White Chocolate Baklava

Chop the white chocolate into large pieces and place in a double boiler with the ouzo. Or melt chocolate/ouzo in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet pan. Using a spatula smooth out the chocolate to a 1/4 inch thickness. Add walnuts pressing into the bark.
Sprinkle lightly with cinnamon and orange zest and allow to harden by chilling until firm 25-30 minutes. Break into pieces and drizzle honey on top!

Honey Topping

In a small bowl add honey, dash of cinnamon and orange peel.
Microwave for a few seconds to warm up. Remove the peel and drizzle honey over bark.
Store in airtight container in the refrigerator up to one week.

Recipe Notes

I used Ghirardelli chocolate bars.

Greek Coffee Chocolate Bark with Oregano

Did you know chocolate can be savory as well as sweet? Here, the oregano makes all the difference in the world! Try it and you'll be surprised how much flavor it brings to the chocolate.

Course Dessert

Cuisine California Greek

Keyword barkcandy, chocolate, Greek

Author Mary Papoulias-Platis

Ingredients

2 - 4 oz. bars of dark or bittersweet chocolate, melted
1 cup whole raw almonds
2 teaspoons of Greek Coffee, finely ground
1/2 teaspoon of Greek dried oregano

Instructions

Prep

Gather all your ingredients.
Line a sheet tray with wax paper, parchment or a silpat liner.
Set up your double-boiler.

Greek Coffee Chocolate Bark

Chop the dark/bittersweet chocolate into large pieces and place in a double-boiler to melt. Or melt the chocolate in a glass bowl over a saucepan of low simmering water.
Once melted remove from the heat and pour onto the lined sheet tray. Using a spatula smooth out the chocolate to a 1/4 inch thickness.
Lightly sprinkle the crushed oregano on the bark and allow to harden by chilling the bark in the refrigerator for 25-30 minutes.
Break into pieces and serve.
Store in an airtight container in the refrigerator for up to one week.