It was a happy day when an enterprising midwesterner decided that the surplus of sour cherries could be dried instead of left neglected on the trees. And thus, one of my favorite baking ingredients was born. But this recipe is eminently adaptable and you can use any kind of dried fruit or toasted nuts that suits you. Diced apricot pieces and cranberries, walnuts and toasted pecans, and roasted cocoa nibs have all found their way into various batches of this bark. I even got really crazy once and crumbled candied bacon into a batch. That one met with a few raised eyebrows, but was gobbled up by all.

　　

Ingredients

makes about 1 1/4 pounds (565 g)

　　1 1/4 pounds (565 g) bittersweet or semisweet chocolate, coarsely chopped

　　1/2 cup (65 g) almonds, toasted

　　1/4 cup (35 g) shelled pistachios

　　1/4 cup (30 g) dried sour (or sweet) cherries

　　Flaky sea salt (optional)

　　

Step 1

Stretch taut a sheet of plastic wrap across a baking sheet.

　　

Step 2

Add the chocolate to a large heatproof bowl. Set the bowl over a saucepan of simmering water and stir frequently until the chocolate is almost melted.

　　

Step 3

Remove the bowl from the heat, wipe off the bottom of the bowl, then stir the chocolate until completely melted and smooth. Mix in the almonds, pistachios, and dried cherries.

　　

Step 4

Scrape the mixture onto the prepared baking sheet and use a spatula to spread it to the desired thickness. Flick bits of salt, if using, across the top. Refrigerate the baking sheet until the chocolate sets.

　　

Step 5

Once the bark is firm, break it into pieces.

　　

Storage

Step 6

The bark should be stored in the refrigerator until ready to serve or it may turn gray and streaky. Remove it about 30 minutes before you plan to enjoy it. It will keep for 1 to 2 weeks.

　　

Variation

Step 7

To make ALMOND AND CANDIED BACON BARK, chop the almonds and replace the pistachios and dried cherries with candied bacon. To make candied bacon, lay 5 strips of bacon on a baking sheet lined with aluminum foil (shiny side down) or parchment paper. Sprinkle each strip with about 2 teaspoons light brown sugar. Bake in a 400°F (200°C) oven for 12 to 15 minutes, flipping the strips over midway through baking, and dragging them through any melted sugar that’s collected on the baking sheet. They’re done when they’re mahogany colored. Cool on a wire rack until crisp, then crumble and mix into the chocolate along with the almonds. It’s best to make the candied bacon the same day you plan to use it. Candied bacon bark should be eaten within 3 days.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.