Makes one 9-by-12-inch rectangle

1 pound bittersweet or semi-sweet chocolate (51 percent to 64 percent cocoa butter) chopped into ¼- to ½-inch pieces

1 tablespoon canola oil

¾ cup roasted, unsalted almonds, coarsely chopped

⅓ cup dried cranberries

⅓ cup crystallized ginger, chopped

¼ teaspoon sea salt

1. Line a baking sheet with parchment paper.

2. Fill a saucepan with 2 inches of water and bring to a boil. Lower the heat to a simmer.

3. In a bowl that will sit on the saucepan without touching the water, place 12 ounces of the chocolate (reserve the remainder for later) and the canola oil. Melt the chocolate, stirring occasionally with a rubber spatula, until almost all is melted but some pieces remain whole and visible. Remove the bowl from the water and wipe the bottom of the bowl dry.

4. Stir the remaining chocolate into the melted mixture until it is all completely melted.

5. Stir half the almonds, all but 2 tablespoons of the cranberries, and all but 2 tablespoons of the ginger into the chocolate until well combined.

6. Pour the chocolate mixture onto the parchment and use an offset or metal spatula to spread it into a 9-by-12-inch rectangle.

7. Sprinkle the remaining almonds, cranberries, ginger, and salt evenly on top. Refrigerate, uncovered, for several hours or until set.

8. Cut or break the bark into pieces. Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com