Dark Chocolate Bark (Yields 24 pieces)
Copyright 2013, Ina Garten, All Rights Reserved
Photo: Quentin Bacon
9.5 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup dried apricots, chopped
½ cup dried cranberries
Melt the two 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” rectangle on the paper. Turn the paper facedown on the baking sheets.
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” x 3” pieces and serve at room temperature.