Step 1: Ingredients/Procedure
•2/3 cup dried cranberries (or other dried fruit)
•3/4 cup dry-roasted unsalted almonds (or other dry roasted, unsalted nuts - coarsely chopped)
•1-1/2 to 2 teaspoons smoked sea salt (coarse grind)
Line an 11x17-inch baking sheet with foil or parchment paper. Set aside.
Place the chopped chocolate in a medium microwaveable bowl. Place bowl in microwave oven and microwave for 1 minute. Stir with rubber spatula, then continue microwaving in 30-second bursts, stirring between each burst. Continue with procedure until the mixture is melted and smooth and no lumps remain. Be careful not to scorch or chocolate might seize up and you'll have to start over with new chocolate.
Using an offset spatula, quickly spread the chocolate in an even layer about 1/4-inch thick on the prepared baking sheet.
Evenly scatter the dried cranberries and almonds over the chocolate, gently pressing them in so they adhere. Immediately sprinkle smoked salt over the top.
Set sheet aside to harden in a cool, dry spot. If in a hurry, the refrigerator works very well to set the bark up.
Once the bark has completely hardened, break it into irregular pieces. I store mine in waxed paper-lined tins in the refrigerator, but any cool, dark place will do. No need to worry about layering the pieces inside the tins if kept cool enough.