Remove the cherries from the cryovac bag and carefully slice them into thin discs. Put the cherry discs back into the juice until required.
Remove the dried cherry, nougat and caramelised almond chocolate bark from the refrigerator and use a sharp knife to cut it into thin strips.
Place half a teaspoon of room-temperature chocolate ganache in the centre of each serving plate and spread out with the back of a spoon. Place
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