Dark Chocolate Bark

This was my first dessert post-cleanse. I wanted to make something relatively healthy but still a bit indulgent. This dark chocolate bark loaded with healthy dried apricots and toasted chopped cashews and a sprinkle of good french sea salt did the trick. I kid you not...6 people ate over a pound of this...not one piece left! I think it was the salt and the sweet combo that really put this over the edge!


Winter Dried Fruit and Nut Chocolate Bark
(Adapted from December 2007, Bon Apetit recipe)

1 1lb very good dark chocolate or dark chocolate chips

2/3 cup mixed toasted unsalted nuts (such as cashews,walnuts, pistachios, pecans)

2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered apricots)

6 quarter-size rounds crystallized ginger, thinly sliced ( I omitted this)

1/8 teaspoon fleur de sel or coarse kosher salt ( I doubled this)

Line small baking sheet with foil. Melt chocolate in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.