Dark Chocolate Cherry Almond Bark
Makes 24 pieces.
Note: The bark needs about an hour’s refrigeration to set. From Ellie Krieger.
• 1 c. whole, skin-on almonds
• 12 oz. dark chocolate, finely chopped (60 to 70 percent cocoa solids, or bittersweet)
• 1/2 tsp. finely grated orange zest
• 1/3 c. tart dried cherries (coarsely chopped if they are large)
Preheat the oven to 375 degrees. Pleat a 22-inch-long piece of parchment paper lengthwise to make a 9-inch-wide strip, then fit it into a 9- by 13-inch baking dish like a sling, pressing the paper into the corners to line the bottom and the 2 short sides of the pan. (The paper should overhang the 2 short sides.)
Spread the almonds on a baking sheet; toast in the oven for 7 or 8 minutes, until fragrant. Let them cool.
Place about three-quarters of the chocolate in a heatproof bowl set over a pot with a few inches of barely bubbling water (over medium or medium-low heat). Heat, stirring, until the chocolate has melted. Transfer the bowl to a folded dish towel on the countertop. Add the remaining chocolate, stirring until melted, then stir in the orange zest.
Pour that chocolate into the lined baking dish, and use an offset spatula to spread it evenly. Scatter the toasted almonds and dried cherries over the top, then refrigerate for 1 hour, just to set.
Remove the chocolate from the baking dish and discard the parchment. Cut or break up the bark into 24 pieces that are about the same size. Store at room temperature in an airtight container for up to 2 days.