French Chocolate Bark

By annekeeney

Ingredients

• 1 c. whole salted, roasted cashews
• 6 -7 oz. very good semisweet chocolate, finely chopped
• 6-7 oz. very good bittersweet chocolate, finely chopped
• 1/4 c. crystallized ginger, 1/2" diced
• 1/2 c. dried cherries
• 1/2 c. dried apricots, 1/2" diced
• 1/4 c. golden raisins

Details

Servings 18

Preparation

Step 1

Preheat the oven to 350 degrees. Using a pencil, draw a 9x10" rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over.

Spred the cashews in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave on high power for 20 - 30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30 second increments until the chocolate is just 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 glosier.

Pour 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, the the cooled cashews, the cherries, the apricots, and raisins. Set aside for 1-2 hours until firm. Cut the bark in to 18 - 20 pieces and serve at room temperature.