Last night I had dinner guests, and I was looking for something easy, yet special to make for dessert. I got a great idea from Real Simple that I modified a little bit to take advantage of a great local treat.
Chocolate Nut Bark with Matt's Candied Nuts
First, I set up a double boiler with a pan of shallow water and a bowl to melt 8 ounces of Ghiradelli semi sweet chocolate.
Then, I poured the melted chocolate onto a cookie sheet covered with a piece of parchment paper, and spread it out with a rubber spatula. Here comes the good part.
See the nuts I poked into the chocolate? Those are Matt Jennings' candied nuts from Farmstead. The nuts are covered in beautiful herbs and spices that, when combined with the semi sweet chocolate, made for the perfect salty sweet combo. Refrigerate the bark on the cookie sheet for at least 30 minutes before you try to break the bark. Yum!