Nov 18, 2012
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; stir in dried cherries. Spread evenly onto rectangle on paper.
Refrigerate until firm, about 1 hour. Break into pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Marbled Almond Bark: Omit bittersweet chocolate. Melt 1 lb (454 g) white chocolate and 8 oz (250 g) semisweet chocolate as above. Omit dried cherries; add 2 cups (500 mL) toasted whole unblanched almonds to white chocolate. Spread mixture as above. Spoon over semisweet chocolate and swirl with tip of knife.
Tropical Fruit Bark: Omit bittersweet chocolate. Melt 1 lb (454 g) white chocolate, as above. Omit dried cherries; add 1/2 cup (125 mL) macadamia nuts, chopped, 1/2 cup (125 mL) diced dried mango, 1/2 cup (125 mL) diced dried papaya,1/2 cup (125 mL) diced candied pineapple.