|Jo's "Fully Loaded" Chocolate Bark- What a Treat!|
To make 12 pieces.
2/3 cup dried cranberries
2/3 cup dried apricots, coarsely chopped
2/3 cup salted roasted almonds, coarsely chopped
12 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
4 oz fine-quality white chocolate, finely chopped
Line a small baking sheet with foil and chill.
Stir together cranberries, apricots, and almonds.
Melt white and dark chocolates separately in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth. Set both bowls aside.
Stir half of fruit into the bowl of melted dark chocolate and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- by 10-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere. Top with a drizzle of the white chocolate.
Chill until firm, about 30 minutes, then break into pieces.
Fruit: you could substitute dried cherries or any other dried fruit. Consider coconut and dried tropical fruit for a taste of the "Islands" .
Nuts: The sky's the limit! Cashews, hazelnuts, pecans, walnuts.... I recommend you toast them lightly first.
The bark will keep nicely, covered and chilled, for a week.