Chocolate Cherry Hazelnut Bark

Another smashing, slam-bang recipe from Charity Ferreira.

Chocolate-Cherry-Hazelnut Bark

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.

 

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