Monday, October 7, 2013

Dark Chocolate and Cherry Bark

Dark Chocolate and Dried Cherry Bark:  a (simple) gluten- and grain-free dessert.  

Great to keep...or to give away.

This recipe comes from my Secret Recipe Club assignment for October:  the lovely blog of Mellissa of A Fit and Spicy Life.  Mellissa and her husband live in Minneapolis, and when she's not working her day job as a marketing manager, she's loving on her sweet doggies, sipping on delicious wines, and cooking wonderful food.  In addition to the treasure-trove of fantastic recipes, Mellissa's blog is chock-full of all sorts of wonderful workout-tips (Dive-Bomber push-ups, anyone?!)!  I seriously watched the video and got on the floor and did...ONE.  And then I died.  :)  

I scrolled through Mellissa's many wonderful recipes and settled on this delicious Chocolate "Bark."  (I guess it looks sort-of like tree bark, hence the age-old name?)

Mellissa's recipe calls for a combo of semi-sweet and bittersweet chocolates.  I used only bittersweet (60% cocoa.).  Also, she used almonds (I subbed pistachios) and dried cranberries (I forgot to add them!).  I flip-flopped her method by putting the nut and fruit mixture down first and pouring the melted chocolate over.  The end result is similar, but I believe her chocolate layer must have been much smoother than mine turned out to be. 

Pistachios, Dried Cherries, and Bittersweet Chocolate.  

Melt the chocolate in a homemade double boiler (saucepan filled with simmering water, topped with a bowl with the chocolates).

Arrange the dried cherries and pistachios on a parchment-lined baking sheet and pour over the melted chocolate.  

Allow it to "set" for about 2 hours.  

Voila.  

I broke it into pieces,

And put it in jars so I can GIVE IT AWAY instead of scarfing down the whole batch.

Here's the funny part about this recipe:  as I was breaking the bark into pieces, I had a deja vu moment.  I HAVE MADE THIS VERY RECIPE BEFORE from another SRC-er's blog!!  Katherine Martinelli has a delicious Pistachio, Cherry and Dark Chocolate Bark recipe.  I think her recipe was why I subconsciously swapped the almonds for the pistachios...I love the color contrast.   

Anyway---I really hope you are inspired to make this yummy stuff.  And please swing by Mellissa's blog!  It's a real treat! 

(Here's the printable recipe...)

Dark Chocolate and Cherry "Bark"
Makes a 10" x 10" square...yield depends on size each piece is broken into

16 ounces dark (bittersweet) chocolate

1 cup dried cherries
1 cup pistachios, coarsely chopped

Melt the chocolate by placing it in a bowl over a saucepan filled with simmering water.  (Or use a double boiler.)  Stir occasionally while the chocolate melts (about 10 minutes).

Line a baking sheet with parchment or waxed paper.  Spread the dried cherries and chopped pistachios into about a 10" x 10" square.

Pour the chocolate over the nuts and fruit in as even a layer as possible.

Allow the "bark" to rest for about 2 hours (time will depend on temperature of room).  When set, break into pieces and serve. 

Store in an airtight container.

Recipe from here and here.




10 comments:

Camilla Mann said...

This looks delicious! I don't know why, but I only remember to make bark at Christmas time. I might have to make this sooner this year. Thanks for sharing with the SRC.

Lisa said...

How perfect for the holidays.

Sawsan@chef indisguise said...

I had the pleasure of being assigned your blog this month.
I loved going through your wonderful recipes.
I love chocolate bark but have never made it. I think I need to change that

Sara said...

Mmmm, this chocolate bark looks AMAZING - yum!

chitchatchomp@yahoo.com.au said...

perfect idea for Christmas! Especially with the red berries and green nuts.

Mellissa said...

So glad you liked this!

Delishhh said...

This is so different from the normal bark - love it. Saving this recipe. Maybe perfect holiday gift this year!

Elizabeth said...

This looks amazing- great SRC pick!

Stephanie said...

OK, can't resist. I think at least one version of the recipe (it had dates and used unsweetened chocolate) was originally mine. I know Katherine Martinelli was assigned me quite a while ago and made it. And seriously, give it away quickly if you want to not eat it all because the combination is irresistible to me.

by Deva said...

Seems a perfect gift for Christmas.