Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Fruit and Nut Bark (vegan)
Melanie Spiller and Coloratura Consulting
¾ cup dried cherries
½ cup unsalted shelled pistachios
¼ cup chopped crystalized ginger
7 ounces dark chocolate, chopped into chunks
Combine 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.