Chocolate Sorbet

David Lebovitz · Ready For Desserts

It was a happy day when an enterprising Midwesterner decided that the surplus of sour cherries could be dried instead of left neglected on the trees. And thus, one of my favorite baking ingredients was born: dried sour cherries. But this recipe is eminently adaptable, and you can use any kind of dried fruit or toasted nuts that suit you. In my kitchen, diced apricot pieces and cranberries, walnuts and toasted pecans, and roasted cocoa nibs have all found their way into various batches of this bark. I even got really experimental once and crumbled candied bacon into a batch. That one met with a few raised eyebrows but was gobbled up nonetheless.