Dark Chocolate Bark

This candy recipe has some flexibility, but I’ve made it the same way both times — with dried cherries, candied orange peel (stock up now, it’s not available in many stores year-round) and walnuts because I was so happy with the combination. I also don’t really measure; I just sprinkle on a generous amount of dried fruit, nuts and ginger. I use kosher salt; maybe someday I’ll splurge on fleur de sel.

This is a Bon Appetit recipe I found on www.epicurious.com. I follow the advice of reviewers (100% of whom said they would make it again) and add more crystallized ginger and salt. My adjustments are included.

I think a tin of this would make a great holiday gift. For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.

Winter Dried Fruit and Nut Chocolate Bark

2 cups bittersweet (60% cocoa) chocolate chips OR 1 large (17 oz. or so) bar Trader Joe’s 72% dark chocolate, broken or chopped into pieces
2/3 to 1 cup mixed toasted nuts (such as walnuts, pistachios, pecans, almonds)
2/3 to 1 cup mixed dried fruit (raisins, cranberries, cherries, quartered figs, quartered apricots, etc.)(I add the candied orange peel)
6 quarter-size rounds crystallized ginger, thinly sliced and chopped
1/4 tsp. or more fleur de sel or coarse kosher salt

Line baking sheet with foil. Melt chocolate chips in medium bowl (or top of double boiler) over saucepan of simmering (not boiling) water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. (I found it helpful to press chunks lightly into chocolate). Sprinkle with fleur de sel.

Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut or break chocolate into irregular pieces. Serve bark slightly chilled or at room temperature. Store in airtight container in fridge.