Sunday, January 2, 2011

Chocolate Bark with Cherries, Crystalized Ginger, and Walnuts

In a rush and need to bring a treat to a party? Try this chocolate bark and you'll bring a crowd pleasing dish that also is healthy, well, as healthy as candy can be.

Chocolate Bark with Cherries, Crystalized Ginger, and Walnuts

1 1/2 cups walnuts
1- ounces bittersweet chocolate, finely chopped (or use baking chips)
1 cup dried sour cherries, coarsely chopped
2 tablespoons finely chopped crystallized ginger

- Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 6-8 minutes (tossing occasionally), until golden and fragrant. Let cool, then coarsely chop.

- Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second intervals, stirring in between each interval, 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-by-8-inch rectangle. Refrigerate for 15 minutes, or until firm enough to cut or snap into pieces. (I was in a hurry and put the cookie sheet in the freezer)

- Break the bark into 30-40 pieces and transfer to a plate. Serve cold or at room temperature.

Adapted from Food & Wine Magazine, Grace Parisi

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