Fruity Chocolate Bark

Ingredients

• 8 ounces good quality, dark chocolate (70-80%), very finely chopped
• 1 cup assorted freeze dried fruit, large pieces roughly chopped

Directions

In a microwave, double boiler, or chocolate melter, gently melt chocolate on the lowest possible heat setting. Stir regularly, removing from heat as needed. The goal here is to keep the temperature under 90 degrees, above which the chocolate will lose its temper. Be patient, keep stirring, and even with on and off low heat the chocolate will melt eventually.

Once melted and smooth, pour chocolate onto a baking sheet lined with parchment paper. Spread into an even layer (it will not cover the entire pan, just spread it until it's as thick as you want your final bark to be).

Sprinkle evenly with freeze-dried fruit. Let dry, uncovered at room temperature, for 1 to 2 hours or until set. Break into serving size pieces.

Because of the nature of freeze-dried fruit, this particular bark is best enjoyed within a day or two, as the fruit will begin to soften once exposed to humidity. The bark is good for up to a week, however, the fruit just might be a bit softer after a few days out in the open.