cat lover
12-14-2006, 09:26 AM
1 1/2 cups walnut halves
9 ounces bittersweet chocolate, finely chopped
1 cup dried sour cherries, coarsely chopped
2 tbsp finely chopped crystallized ginger
Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast for 8 minutes, or till golden and fragrant. Let cool, then coarsely chop.
Line a baking sheet with wax paper. In a glass bowl, heat 2/3 of the chocolate in a microwave oven at high power in 30 second bursts till just melted. Stir till smooth. Add the remaining chocolate and stir till melted. Stir in the walnuts, cherries and crystallized ginger till evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8" 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. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks
9 ounces bittersweet chocolate, finely chopped
1 cup dried sour cherries, coarsely chopped
2 tbsp finely chopped crystallized ginger
Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast for 8 minutes, or till golden and fragrant. Let cool, then coarsely chop.
Line a baking sheet with wax paper. In a glass bowl, heat 2/3 of the chocolate in a microwave oven at high power in 30 second bursts till just melted. Stir till smooth. Add the remaining chocolate and stir till melted. Stir in the walnuts, cherries and crystallized ginger till evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8" 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. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks