Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.
3/4 cup dried cherries
1/2 cup unsalted pistachios
1/4 cup chopped crystallized ginger
7 ounces dark chocolate (60-70% cocoa solids), chopped into chunks
How to Make It
Combine cherries, pistachios, and ginger in a medium bowl, stirring well. Line baking sheet with heavy-duty foil; chill pan.
Place chocolate in a double boiler or a heatproof bowl; cook over simmering water until chocolate is melted, stirring frequently (about 5 minutes). Stir in half of fruit mixture; spread onto prepared pan. Using a rubber spatula, spread chocolate mixture evenly into an 11- x 9-inch rectangle. Immediately sprinkle the remaining fruit mixture evenly over top of the chocolate mixture; chill (about 10 minutes).