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.
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.