French Chocolate Bark

Yum

Is everyone ready for Christmas?  

I'm as ready as I'm going to get this year.  Our tree's been up for a week or so, the presents are wrapped, the outside is decorated with lights, and the menu is planned....sort of!

So Monday night I made several batches of goodies for MGG to take to work and share with his staff of about 80 guys.  I usually make "The Fudge" which is the original type that you boil, but this year I made a quicker, faster, take on fudge.  I'll share that with you next.  I also made a chocolate bark.  I LOVE bark.  It's easy to make, you can add all sorts of toppings, and make a different flavor variation every time.  

FRENCH CHOCOLATE BARK

I just happened to be watching the Food Network on Sunday and watched Ina Garten (The Barefoot Contessa) make a French Chocolate Bark.  Her version had a sweet salty thing going on with nuts and dried fruit PLUS it had TWO TYPES OF CHOCOLATE!  I new that was the bark I wanted to make this year.  Boy, the flavors did not disappoint!  What a heavenly combination.  Dried apricots, cranberries, and dried cranberries top a mixture of dark and semi-sweet chocolate.  Deep and rich with sweet, tart, and crunchy bites!  WOW!

So after taking a test taste, or two...I promptly stashed some of the bark for us, and packed the rest for the work crew.  It came out perfect, was really easy to make, and was the hit of the holiday treats.

Enjoy!!

French Chocolate Bark

adapted from Ina Garten's French Chocolate Bark

8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole salted, roasted cashews
1/2 cup dried cranberries
1 cup dried apricots, roughly chopped

Place the semisweet chocolate and the bittersweet chocolate in a glass heatproof bowl over simmering water and stir with a rubber spatula constantly, until melted. Line a sheetpan with parchment paper.

Pour the melted chocolate onto the parchment paper and spread it lightly into a 9x10" rectangle. Sprinkle the cashews, apricots, and cranberries over the chocolate. Set for 2 hours or until firm. Break bark into pieces and serve.