Pistachio, Almond, and Dried Cherry Bark
by David Lebovitz, featured in Ready For Desserts Published by Ten Speed PressIntroduction
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: dried sour cherries.
But this recipe is eminently adaptable, and you can use any kind of dried fruit or toasted nuts that suit you. In my kitchen, 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 experimental once and crumbled candied bacon into a batch. That one met with a few raised eyebrows but was gobbled up nonetheless.
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: dried sour cherries.
But this recipe is eminently adaptable, and you can use any kind of dried fruit or toasted nuts that suit you. In my kitchen, 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 experimental once and crumbled candied bacon into a batch. That one met with a few raised eyebrows but was gobbled up nonetheless.
Ingredients
Makes: about 1¼ pounds (565g)
- 1¼ pounds bittersweet or semisweet chocolate (coarsely chopped)
- ½ cup almonds (toasted)
- ¼ cup shelled pistachios unsalted or salted (use unsalted if adding the flaky sea salt)
- ¼ cup dried sour (or sweet) cherries
- Flaky sea salt such as fleur de sel or Maldon (optional)
- 565 grams bittersweet or semisweet chocolate (coarsely chopped)
- 65 grams almonds (toasted)
- 35 grams shelled pistachios unsalted or salted (use unsalted if adding the flaky sea salt)
- 30 grams dried sour (or sweet) cherries
- Flaky sea salt such as fleur de sel or Maldon (optional)
Method
Pistachio, Almond, and Dried Cherry Bark is a guest recipe by David Lebovitz so we are not able to answer questions regarding this recipe
- Stretch taut a sheet of plastic wrap across a baking sheet.
- Put the chocolate in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water and stir frequently until the chocolate is almost melted.
- Remove the bowl from the heat, wipe the bottom dry with a kitchen towel, then stir the chocolate until completely melted and smooth. Mix in the almonds, pistachios, and dried cherries.
- 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.
- Stretch taut a sheet of plastic wrap across a baking sheet.
- Put the chocolate in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water and stir frequently until the chocolate is almost melted.
- Remove the bowl from the heat, wipe the bottom dry with a kitchen towel, then stir the chocolate until completely melted and smooth. Mix in the almonds, pistachios, and dried cherries.
- 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.
Additional Information
Serving: Once the bark is firm, break it into pieces.
Storage: 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 up to 2 weeks.
Variation: 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. Let cool on a wire cooling 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. Store it in the refrigerator, but let it come to room temperature before serving it.
Serving: Once the bark is firm, break it into pieces.
Storage: 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 up to 2 weeks.
Variation: 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. Let cool on a wire cooling 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. Store it in the refrigerator, but let it come to room temperature before serving it.
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