Thanksgiving Bark or Old Dried Fruit

You know that dried fruit you bought because you were going to snack more healthy.  Yeah, that never happened.  Now you will eat it.

French Chocolate Bark
From Ina Garten
Made by my daughter, T
18-20 pieces
In France, the raisins and nuts are embedded on the top not mixed in as done in the U.S.  For the holidays, this makes very elegant s'mores around the fire.

 

6-7 ounces very good semisweet chocolate, finely chopped (T used 10 oz of semi-sweet chips)

6-7 ounces very good bittersweet chocolate, finely chopped (T used 4 oz of Ghirardelli Dark Melting Wafers)

1/4 cup dried crystallized ginger, 1/2-inch diced
1 cup whole roasted, salted cashews

1/2 cup dried apricots, 1/2-inch diced
1/2 cup dried cherries (could substitute dried cranberries)

1/4 cup golden raisins 

 

Preheat the oven to 350 degrees.  

 

Line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Spread the cashews in one layer on another sheet pan and bake for 8 minutes.  Set aside to cool. 

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.  Or alternatively: Place the semisweet chocolate and half the bittersweet in a glass bowl and microwave on high power for 20-30 seconds.  Stir with a rubber spatula.  Continue to hear and stir in 30-second increments until the chocolate is just melted.  Immediately add the remaining bittersweet chocolate and all it to sit room  temperature, stirring ofter, until it's completely smooth.  Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. 

Pour the melted chocolate over the paper and spread lightly to form a rectangle, using the outline. Sprinkle the cashews, apricots, cherries and raisins evenly over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces (about18-20 pieces) and serve at room temperature.