Dark Chocolate Bark

Ingredients:
3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup dried cherries and/or dried cranberries (unsweetened)
teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided

Preparation:
Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.)

Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange
zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-
second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6
ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working
quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a
rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with
your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp
knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the
strips of bark into 2- to 3-inch chunks.