Almond Pistachio Cherry Bark

Use the best chocolate you can find for this recipe. 

Ingredients 

1 lb. bittersweet Callebaut Chocolate (chopped into pieces) 

1/2 cup roasted unsalted almonds

1/4 cup unsalted pistachio nuts

1/4 cup dried cherries

Directions 

1.  Melt the chocolate over a double boiler or in a bowl over simmering water. 

2.  If you don't have roasted almonds, buy raw almonds and bake them in a 350F oven for about 10-15 minutes till they're lightly toasted.  Cool them before adding to the chocolate. Add the nuts/fruit and mix well.

3.  Line a baking sheet with plastic wrap or parchment paper.  Spread the chocolate mixture out to a thin bark.  Spread the nuts and fruit equally so it's about 1/4" thick. 

4.  Put in the fridge for 10-15 minutes to cool.

5.  Remove plastic and break the bark into pieces.  Store at room temp. 

You can use cashews, orange peel, raisins or other dried fruit to make different kinds. 

The chocolate is available at Whole Foods or Wild Oats or kitchen specialty shops.  Bittersweet is preferable, but semi-sweet works as well.