Another smashing, slam-bang recipe from Charity Ferreira.
Yields: 1 ½ pounds of bark
1 pound bittersweet chocolate, chopped
¾ cup hazelnuts (about 4 ounces), toasted
½ cup dried tart cherries
Step 1: Line a jelly-roll pan with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.
Step 2: Stir in the hazelnuts and cherries. Scrape the mixture onto the pan and spread out with a spatula to ¼ to ½ inch thick.
Step 3: Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.