MILK CHOCOLATE, SOUR CHERRY, AND MACADEMIA BARK

If you prefer, chopped toasted walnuts or almonds can be substituted for the macademia nuts. Either way, the result is an elegant, easy-to-prepare candy.

7 oz (220 g) milk chocolate, chopped
1 oz (30 g) unsweetened chocolate, chopped
3/4 cup halved roasted macademia nuts
3/4 cup pitted dried sour cherries

Butter a baking sheet and line with waxed paper.

In the top pan of a double boiler or in a heatproof bowl, combine the milk chocolate and unsweetened chocolate. Place over barely simmering water in the lower pan. Stir until melted and smooth. Stir 1/4 cup of the macademias and 1/2 cup of the cherries into the melted chocolate. Pour the chocolate onto the prepared baking sheet, tilting to spread slightly. Sprinkle with the remaining 1/4 cup nuts and 1/4 cup cherries. Refrigerate, uncovered, until firm, about 1 hour.