Chocolate Bark with Walnuts, Ginger, and Cherries
I have been making chocolate bark similar to this recipe for years. This version was inspired by a candy developed by Sarah Tengalia, my colleague during the many years I worked as the food editor at Bon Appetit magazine.Makes about 1¼ pounds
Ingredients
- 12-14 oz dark, bittersweet, or semisweet chocolate, chopped, or chocolate chips
- 1 cup walnut halves
- ¾ cup dried tart cherries
- 10 quarter-size rounds crystallized ginger, thinly sliced
- ⅛ teaspoon fleur de sel or coarse kosher salt
- 2 oz white chocolate, optional
Instructions
- Line a small, rimless baking sheet with foil. Place the dark chocolate in the top of a double boiler set over barely simmering water. (If you don’t have a double boiler, place the chocolate in a metal bowl that fits snuggly over a saucepan of barely simmering water, being certain no steam can escape.) Stir until the chocolate is melted and smooth. Immediately dry the bottom of the double boiler top or bowl, pour the chocolate onto the foil, and spread out a scant ¼-inch thick.
- Scatter the walnuts, cherries, and ginger over the chocolate. Sprinkle with the salt.
- If desired, melt the white chocolate in the top of a double boiler set over barely simmering water. (If you don’t have a double boiler, place the white chocolate in a metal bowl that fits snuggly over a saucepan of barely simmering water, being certain no steam can escape.) Stir until the white chocolate melts. Using a fork, drizzle the white chocolate over the candy.