I am a dark chocolate chocoholic and love great French and Belgium varieties. The secret to this recipe is using the best quality chocolate you can find (Scharffen Berger, Valrhona, Vosges, Jacques Torres…)
- 16 ounces very good dark chocolate (65 – 85% according to how dark you like your chocolate), finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup chopped dried apricots
- 1/2 cup dried cranberries
Melt the chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.