1 1/2 cups walnut halves (6 ounces)
9 ounces bittersweet chocolate, finely chopped
1 cup dried sour cherries (4 ounces), coarsely chopped
2 tablespoons finely chopped crystallized ginger
Line a baking sheet with parchment or wax paper.
In a double boiler, melt chocolate and stir until smooth. Off the heat, stir in the walnuts, cherries and crystallized ginger until evenly coated.
Scrape the mixture onto prepared baking sheet and spread it into a 12-by-8 inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
Cut the bark into 48 pieces (six rows by eight rows) and transfer to a plate. Serve cold or at room temperature.
Note: The bark can be kept in an airtight container at room temperature for up to four days or refrigerated for up to two weeks.
From Food and Wine.