Projo Football Food & Spirits

A festive and special holiday treat, easy enough to make with children.

Dark Chocolate Bark with Walnuts and Dried Cherries
1 ½ cups walnut halves
Parchment or wax paper
9 ounces bittersweet or semisweet chocolate, finely chopped
1 cup dried cherries, coarsely chopped
2 tablespoons finely chopped crystallized ginger

Preheat oven to 350 degrees. Spread walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.

Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add remaining chocolate and stir until melted. Stir in walnuts, cherries and ginger until evenly coated. Scrape mixture onto prepared baking sheet and spread into a 12-by-8-inch rectangle. Refrigerate 10 minutes or until firm enough to cut.

Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate, Serve cold or at room temperature. The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up 2 weeks.

Makes about 48 pieces

Source: Grace Parisi of Food & Wine magazine

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