Ingredients
The following ingredients have 4 Servings
- 1 cup whole salted, roasted cashews 6 to 7 ounces very good semisweet chocolate, finely chopped 6 to 7 ounces very good bittersweet chocolate, finely chopped 1/4 cup dried crystallized ginger, ½-inch diced 1/2 cup dried cherries 1/2 cup dried apricots, ½-inch diced 1/4 cup golden raisins
Instruction
- <p>Preheat the oven to 350 degrees. Using a pencil, draw a 9 x 10-inch rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over.<br /></p> <p>Spread the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. </p> <p>Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 to 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is <em>just</em> melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. </p> <p>Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first the ginger, then the cooled whole cashews, the cherries, apricots, and raisins. Set aside for 1 to 2 hours until firm. Cut the bark in 18 to 20 pieces and serve at room temperature. </p>
