Almond and Cherry Bark

Almond and Cherry Bark


1½ cups almonds
1½ cups dried cherries
1¼ pounds dark chocolate - finely chopped

Preheat oven to 350 degrees.

Place almonds in cake pan and bake 10 minutes, stirring occasionally. Do not overcook. Remove and cool completely.

Place the steamer basket in a medium saucepan filled with ½ inch of water and bring to boil over medium - high heat. Place cherries in basket, cover and steam until soft and moist, 3 to 4 minutes. Remove and blot dry in paper towel. Reduce heat to moderately low to keep water simmering.

Place ¾ of chocolate in a medium bowl set over simmering water. Using a  rubber spatula, stir chocolate occasionally until 2/3 melted, about 4 minutes. Remove bowl from water and add remaining chocolate. Stir until completely melted and smooth. Insert candy thermometer and cool to 83 degrees, stirring occasionally. Reserve 2 tablespoons each of the cherries and almonds.

With rubber spatula, stir remaining almonds and cherries into chocolate. Scrape onto large baking sheet lined with parchment paper. Using large palette knife, spread to a 10x14 inch rectangle about 3/8 inches thick. Scatter the rest of the almonds and cherries over the bark. Refrigerate until firm.

Break into pieces and store in an airtight container.