Copyright 2020 Melanie Spiller. All rights reserved.
Fruit and Nut Bark (vegan)
MelanieSpiller and Coloratura Consulting
¾ cup dried cherries½ cup unsalted shelled pistachios¼ cup chopped crystalized ginger7 ounces dark chocolate, chopped into chunksCombine cherries pistachios and ginger in a medium bowl. Line a baking sheet with heavy-duty foil. Chill the assembly in the freezer while you do the rest.Place the chocolate in a double boiler or a heatproof bowl. Cook over simmering water until the chocolate is melted, stirring frequently, for about 5 minutes. Remove from the heat and stir in about half of the cherry mixture. Spread the chocolate glop onto the prepared pan with a rubber spatula. You can go for an even 11x 9-inch rectangle, or you can be more freeform. Immediately sprinkle the remaining cherry mixture over the top. Press the “clean” cherry mixture into the cooling chocolate with your fingers to make sure that they’re good and stuck. Chill (refrigerator or freezer, doesn’t matter much) for about 10 minutes. Break into 10 or so 3-inch pieces and serve.