Ingredients
1½cupswalnut,(6 oz) halves
9ozbittersweet chocolate
1cupdried sour cherries,(4 oz)
2tbspcrystallized ginger,finely chopped
Preparation
Preheat the oven to 350 degrees F.
Spread the walnuts on a baking sheet and toast for 8 minutes or until golden and fragrant. Let cool, then coarsely chop.
Line a baking sheet with parchment or wax paper.
In a glass bowl, heat ⅔ of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth.
Add the remaining chocolate and stir until melted.
Stir in the walnuts, cherries, and crystallized ginger until evenly coated.
Scrape the mixture onto the prepared baking sheet and spread it into a 12×8-inch rectangle. Refrigerate for 10 minutes or until firm enough to cut.
Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
Make-Ahead: The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.
