I had wanted to make chocolate bark during the holidays and was never able to find the time. Now I'm ironically posting during Valentine's Day. We do not celebrate Valentine's Day (it just seems forced - we celebrate our relationship throughout the year), but maybe this recipe will come in handy for any desired celebration.
I used candied ginger for the first time, and it has quite a kick to it! I prefer my desserts to be as sweet as possible, and a little salty if I'm in the mood, but spiciness in my sweets is something I still need to get used to. I think the next time I make chocolate bark, I'll use an alternate ingredient and find a different use for my leftover candied ginger elsewhere.
I also bought some dried cherries which were the most delicious dried fruit I've ever had! I have to find a way to keep using them - I must have more!
The chocolate bark was prone to melting afterward, so make sure it's kept in a cool place - if it lasts that long.
11 oz dark chocolate chips
1/3 cup walnuts, chopped
1/3 cup dried cherries
1/4 cup candied ginger, chopped
Prep a baking sheet with a layer of tin foil, with the edges folded up.
In a double boiler, melt the chocolate slowly, stirring occasionally.
Remove from the heat and fold in the walnuts, dried cherries, and candied ginger.
Pour onto the tin foil and spread evenly. Place in the freezer for one hour until the chocolate becomes firm. Remove from the freezer and break the chocolate into pieces.
~Yields chocolate bark for as long as it can possible last.
~Original by Brie.