Chocolate Anise Bark Source: Gourmet - November 2000 1 teaspoon anise seeds 1/3 cup dried tart cherries 1/3 cup dried apricots, coarsely chopped 1/3 cup salted roasted cashews, coarsely chopped 6 ounces fine-quality bittersweet chocolate     (not unsweetened), finely chopped Line a small baking sheet with foil and chill. Finely grind anise in an electric coffee/spice grinder. Stir together cherries, apricots and cashews. Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth. Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- x 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere. Chill until firm, about 30 minutes, then break into pieces. Bark keeps, covered and chilled, 1 week. Makes 6 pieces.