Dried cherries and crystallized ginger add a depth of flavor to this simple, four-ingredient chocolate bark.
3/4 cup hazelnuts (about 4 ounces)
1/3 cup dried cherries, coarsely chopped
2 tablespoons finely chopped crystallized ginger
6 ounces bittersweet chocolate, chopped
How to Make It
Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.
Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.
This was a very good and interesting mix on traditional chocolate/nut bark. The recipe calls for semi-sweet chocolate so it is going to be a little bitter. However, it goes so well with the sweetness of the toasted hazelnuts and dried cherries. This was super easy and well recieved in my holiday cookie tray.
I bought chopped hazelnuts because I knew that getting the skins off of hazelnuts is a real chore. The only problem I had was in chopping up the ginger. It wanted to mush and clump, so it was challenging to get it evenly distributed. Not sure how to fix that. I used Ghiradelli chocolate and it was delicious.
You can buy crystallized ginger at your grocery store, I bought mine at Stop N' Shop it was in the produce section in the nut section. If you don't want to crack all the hazelnuts which I found really hard to shell and get the skins off, again you can buy hazelnuts at Stop N' Shop already chopped in the baking section you'll just have to pay a bit more. I really like the recipe, and plan on making it for Christmas gifts for my aunts.
DEVINE! I am not a big fan of dark chocolate, but this hit the spot quite nicely!!! I found the hazelnuts were a pain to take the skins off, so I left them on. I did add 2T toffee crunch to the mix and...like I said....devine!!! I served this with a coconut mango serbet that is on this site! I thought the ginger was a beautiful touch...enough to give the bark some zip. The only thing I could say that was negative about this recipe is that 1)it is not cheap to make up...and 2) even "eye balling" the amount of fruit I got out in bulk, I had enough fruit to make up another recipe. My bad....but did I say this was DEVINE!!! Now to keep the "paws" off so there will at least be something for dinner!!!
I made this a long time ago and forgot to rate it until I saw it on the main site. I loved it. I crystallized my own ginger but I'm sure it would be fine with store bought. I made it exactly as written and it was a great snack. If you're not used to the ginger flavor it might take a few bites but then you're hooked.
I'm not sure why this has such positive reviews. We made two batches, one with cherries and one with cranberries, and used good chocolate. We made them to give as a gift, but ended up throwing both batches out. They weren't even worth the calories to keep around for us to munch on. It needed something more. It was a little bitter, maybe sugar?