Video: Reporter tests skills at making Dark Chocolate Bark. Check it out.

During a recent assignment at Piedmont Columbus Regional in Columbus, Georgia, Ledger-Enquirer reporter Kelby Hutchison stepped into the test kitchen to make a holiday favorite, Dark Chocolate Bark. See how he did. There are plenty of recipes online, but here's one from the Teaching Kitchen shared with Kelby by Clayton Knapp, the system executive chef for Morrison Healthcare/Piedmont Columbus.
For ingredients you'll need: 3/4 lb. of dark chocolate(70% cacao), 4 Tbsp of pistachio nuts, 4 Tbsp of dried cherries, 1 tsp of sea salt, cooking spray( 2 sprays), and parchment paper. The prep time is about 10 minutes.
Directions are as follows: 1) Over a double boiler melt the chocolate until fully melted and smooth. Reserve hot. 2) Rough chop pistachios and dried cherries. 3) Lightly coat a cookie pan. with cooking spray. Line it with parchment paper, leaving a small overhang. 4) Pour in melted chocolate and smooth with a spatula until you have an even layer. 5) Sprinkle with pistachio, dried cherries and sea salt. 6) Chill in fridge until completely set, about 30 minutes. 7) Peel off parchment paper and break into pieces.
You can try different combinations of toppings. You'll have enough for four servings. Each serving has 562 calories that break down as follows: 35 grams of fat, 28 grams of saturated fat, 63 grams of carbohydrates, 5 grams of protein, 6.4 grams of fiber, and 236 milligrams of sodium.
Enjoy!