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…)

Ingredients

  • 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

Directions

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.

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