Happy Wedding Wednesday everyone! A few posts back I talked about offering some sherry and bourbon pairings at our food stations, but here’s another spin on that story.

After dinner (regardless if you’re having a seated served dinner or stations) have a shot of a nice port butlered to each guest paired with a killer stilton cheese or a sampling of dark chocolate bark with walnuts and dried cherries!

It’s a nice touch that’s totally unexpected and will be remembered for a long time. Here is a great recipe for you to try:

Dark Chocolate Bark with Walnuts and Dried Cherries:

1 ½ cups walnuts

9 ounces of bittersweet chocolate, finely chopped

2 tablespoons finely chopped crystallized ginger

1 cup dried cherries coarsely chopped

Preheat over to 350 degrees. Spread the walnuts on a baking sheet and toast for 8 minutes. Cool and then coarsely chop.

Line a baking sheet with parchment paper. In a glass bowl, heat two thirds of the chocolate in a microwave on high in 30 second intervals until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and ginger until evenly coasted. Scrape the mixture onto the prepared baking sheet and spread it into a 12 by 8 inch rectangle. Refrigerate for 15 minutes.

Cut the bark into 48 pieces and transfer onto a plate. Serve at room temperature with a nice port or Cabernet.

Another take on dark chocolate bark using almonds and dried cranberries. This bark was made by Haute Cocoa Chocolatier in Baltimore, MD. (Click for their website)