Chocolate Bark

Winter Dried Fruit and Nut Chocolate Bark

yield: Makes about 1 pound

 
Ingredients 

• 1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups)
• 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
• 2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
• 6 quarter-size rounds crystallized ginger, thinly sliced
• 1/8 teaspoon fleur de sel or coarse kosher salt

 

Preparation

Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill in refridgerator until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

I made 3 types of bark loosely based on this recipe:
1. White Chocolate Bark: melt white chocolate, spread onto foil, top with roasted pistachios and dried cranberries.
2. Milk Chocolate Bark: melt milk chocolate, spread onto foil,  top with roasted, skin removed halved hazelnuts.
3. Dark Chocolate Bark: melt dark chocolate, spread onto foil, top with roasted almond slivers and small cubes of candied ginger.