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1
Stretch taut a sheet of plastic wrap across a baking sheet.
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2
Add the chocolate to a large heatproof bowl.
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3
Set the bowl over a saucepan of simmering water and stir frequently until the chocolate is almost melted.
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4
Remove the bowl from the heat, wipe off the bottom of the bowl, then stir the chocolate until completely melted and smooth.
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5
Mix in the almonds, pistachios, and dried cherries.
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6
Scrape the mixture onto the prepared baking sheet and use a spatula to spread it to the desired thickness.
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7
Flick bits of salt, if using, across the top.
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8
Refrigerate the baking sheet until the chocolate sets.
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9
Once the bark is firm, break it into pieces.
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10
The bark should be stored in the refrigerator until ready to serve or it may turn gray and streaky.
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11
Remove it about 30 minutes before you plan to enjoy it.
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12
It will keep for 1 to 2 weeks.
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13
To make ALMOND AND CANDIED BACON BARK, chop the almonds and replace the pistachios and dried cherries with candied bacon.
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14
To make candied bacon, lay 5 strips of bacon on a baking sheet lined with aluminum foil (shiny side down) or parchment paper.
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15
Sprinkle each strip with about 2 teaspoons light brown sugar.
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16
Bake in a 400F (200C) oven for 12 to 15 minutes, flipping the strips over midway through baking, and dragging them through any melted sugar thats collected on the baking sheet.
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17
Theyre done when theyre mahogany colored.
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18
Cool on a wire rack until crisp, then crumble and mix into the chocolate along with the almonds.
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19
Its best to make the candied bacon the same day you plan to use it.
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20
Candied bacon bark should be eaten within 3 days.
