Teri’s French Chocolate Bark February 20, 2014 by Jill Foucre Leave a Comment Teri's French Chocolate Bark 2014-02-20 21:22:27 Print Ingredients 1 c. whole salted, roasted cashews 6-7 oz. semisweet chocolate, finely chopped 6-7 oz. bittersweet chocolate, finely chopped ¼ c. dried, crystallized ginger, finely diced ½ c. dried cherries ½ c. dried apricots, finely diced ¼ c. golden raisins Instructions Preheat oven to 350 degrees. Using a pencil, draw a 9x10” rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over. Spread the cashews in one layer on another sheet pan and bake for 8 mins. Set aside to cool. Place the chopped chocolate in a glass bowl and place over simmering water until almost melted. Stir with a spatula until completely melted. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top with the prepared fruit and nuts evenly in the following order Ginger, Whole cashews, Cherries, Apricots, Raisins Set aside for 1-2 hours until firm. Cut the bark into 18-20 pieces. Serve at room temperature. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/