Inspired by the December issues of Martha Stewart, and motivated by feeling ill but still obligated to make something for a staff meeting on Monday, I whipped up a batch of dark chocolate bark using 5 ingredients from my cupboard.
Let's just say it was a hit. The art teacher at the school proclaimed it to be "Fabulous", which I absolutely insist you pronounce with an emphasis on the "Fah" sound, as she does.
Pistachio, Cranberry, Toasted Coconut Bark with Sea Salt
1 lb good quality dark chocolate (I used the leftover Callebault chocolate from the Cranberry-Chocolate Parfaits)
¼ cup toasted unsweetened coconut
¼ cup dried cranberries
¼ cup unsalted pistachios
¼ tsp sea salt
Line a 9 x 12" baking sheet with parchment paper.
Met chocolate in a double boiler or a heatproof bowl set on top of simmering water. It is incredibly important that you be careful with the water when melting the chocolate. One drop mixed in will cause the whole thing to seize up.
Pour onto baking sheet and spread into an even layer. Immediately sprinkle toppings over chocolate. Refrigerate until firm, about 1 hour. Peel off parchment, and break bark into pieces.