Dark Chocolate Bark

1 pound high-quality dark chocolate, coarsely chopped

Dried cherries, coarsely chopped (unsweetened, sulfite-free if possible)
Dried apricots, coarsely chopped (unsweetened, sulfite-free if possible)
Pistachios, coarsely chopped (unsalted)
Coarse salt (such as Himalayan pink)

Almonds, coarsely chopped (unsalted)
Raw cacao nibs
Espresso beans, finely chopped

Pretzels, coarsely chopped

Line a baking sheet with parchment or waxed paper, allowing paper to hang over pan on 2 sides.

prepare desired toppings; set out on a cutting board. No set amounts are required as the quantity of mix-in’s you use depends on your preference. In general, about 1 cup combined mix-in’s per 1 pound of chocolate should suffice. If you are using salt, just light sprinkling will do.

Melt the Chocolate: using either a double boiler or 2 medium saucepans, place chocolate in one pot set over the other pot which is filled about 2/3 with hot water. Heat chocolate over medium-low heat, stirring occasionally, until melted. Remove chocolate from heat.

Making Bark: carefully pour melted chocolate onto paper, spreading with a spatula, about 1/4-inch thick (or thicker, if desired), leaving a border of paper on all sides. (allows for easy removal from pan) Scatter mix-in’s over chocolate, pressing in lightly. Allow to set at room temperature for about 4 hours until completely set and hardened. (refrigerating or freezing will speed up the process). Peel off paper from chocolate slab. Break into irregularly-shaped pieces.

Make Ahead and Storage Tips: may be made up to 3 weeks ahead; cover and refrigerate either in whole sheets or pieces. Bark may also be frozen for up to 4 months.