Festive Chocolate Bark with Cherries and Toasted Almonds
Growing up with a diabetic mom, we rarely had candy in our house. For that reason, my palette is extremely sensitive to anything remotely sweet. I do, however, have one blissful temptation that I just cannot resist, and that is chocolate. I’ll pass on suckers, gummies, or Skittles any day… but show me some chocolate and I turn into a ravenous monster. Rawr!
The other day I was watching The Neely’s (who are possibly the cutest couple in the universe) prepare their holiday feast. They made homemade chocolates for their guests to take home with them and it inspired me to make a chocolate bark for my loved ones too.
I used bittersweet chocolate and unsweetened chocolate for this recipe. The white chocolate adds the perfect amount of sweetness to counter the bitter chocolate and tart cherries. These end up rich but not overwhelming.
PREP TIME: 25 minutes
CHILL TIME: At least an hour
YIELDS: About 24 pieces
INGREDIENTS:
- 8-ounces to 12-ounces bittersweet chocolate (60% or more cacao)
- 12-ounces unsweetened chocolate
- 1 cup white chocolate chips
- 1 package dried cherries (about 1 cup)
- 1 cup slivered almonds
DIRECTIONS:
- Line one large cookie tray or two smaller cookie trays with aluminum foil. Do not grease.
- Toast the almonds.
- Stove top method: stir the almonds in a dry, heavy saucepan over medium heat until golden brown
- Oven method: spread the almonds on an ungreased cookie sheet and bake in a preheated 350 degree F oven for 10 to 15 minutes, stirring occasionally - Chop your chocolate into smaller pieces (so they will melt faster and more evenly) and place in a heat safe bowl. Create a double boiler by putting a cup of water into a pot and placing your chocolate-filled bowl on top of it. Bring to a low boil, medium heat or so. Stir your chocolate almost continuously. You want to be sure to turn the chocolate so it will melt evenly while watching the heat so your chocolate doesn’t burn and seize up.
- Once your chocolate melts, add the cherries and almonds to the bowl and stir to combine. Spread the mixture evenly onto your cookie tray(s) and try to keep the thickness to less than a quarter-inch. Your mixture will be fairly chunky so do the best that you can. Set your tray(s) in the fridge to cool for an hour or so. Peel the chocolate away from the aluminum foil and use a large butcher knife to chop it into festive, bite-sized pieces. Watch them disappear.
NOTE:
Chocolate bark will keep for weeks if properly stored. Keep in the fridge or in festive tins in a cool place.
