Cherry Chocolate Recipe - Kosher

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A rich, smooth kosher dark chocolate infused with sweet-tart dried cherries—perfect for gifting, dessert platters, or an elegant treat.

Servings: 12
Yield: 1 standard 8x8-inch pan or 12 large bark pieces
Prep Time: 15 minutes
Cook Time: 5–10 minutes (melting only)
Total Time: 25–30 minutes (plus 30–45 minutes setting time)
Difficulty: Easy
Cooking Vessel: Double boiler (or heatproof bowl over saucepan), spatula, parchment-lined baking pan or chocolate mold

12 oz (340 g) high-quality kosher dark chocolate (60–72% cacao), chopped
1 cup (140 g) dried cherries (unsweetened or lightly sweetened), chopped if large
1 teaspoon pure vanilla extract (optional)
1 teaspoon coconut oil (optional, for smoother texture)
Pinch of kosher salt (optional, enhances flavor)

Prepare Pan:
Line an 8x8-inch baking pan with parchment paper, leaving slight overhang for easy removal.
Melt Chocolate:
- Fill a saucepan with 1–2 inches of water and bring to a gentle simmer.
- Place chopped chocolate in a heatproof bowl over the saucepan (do not let the bowl touch water).
- Stir gently until fully melted and smooth.
- Stir in coconut oil and vanilla (if using).
Add Cherries:
Remove from heat and fold in dried cherries evenly.
Spread & Finish:
Pour mixture into prepared pan and spread evenly with spatula.
Sprinkle lightly with kosher salt if desired.
Set:
Let set at room temperature for 1–2 hours or refrigerate for 30–45 minutes until firm.
Cut & Serve:
Lift from pan using parchment. Break into rustic pieces or cut into squares.

(Values may vary depending on chocolate brand and cherry sweetness.)

Parve: Use parve-certified dark chocolate and ensure cherries contain no dairy additives.
Dairy: Use kosher dairy chocolate if preferred.
Vegan: Ensure chocolate is dairy-free and certified vegan.
Sugar-Free: Use sugar-free dark chocolate and unsweetened dried cherries.
Gluten-Free: Naturally gluten-free; confirm certification if needed.

Chocolate Seized? A drop of water can cause seizing. If this happens, whisk in 1 teaspoon neutral oil slowly to smooth.
Blooming (white streaks)? Caused by temperature changes—still safe to eat. Prevent by cooling gradually.
Too Thick? Add ½ teaspoon coconut oil at a time while warm.
For Professional Finish: Temper chocolate instead of simple melting for glossy snap.