¼ cup raspberries, sliced in half
Over a double boiler*, melt the chocolate with the canola oil 80
percent of the way. Remove from the heat, stir until the rest of the
chocolate melts, and then spread the chocolate out on a
parchment-lined cookie sheet. Place in the refrigerator until it firms
up, 30 minutes to 1 hour.
Preheat the oven to 325°F and, on a cookie sheet, roast the
hazelnuts until fragrant, 8 to 10 minutes. Use paper towels to rub
them until the skins come off. Then coarsely chop the nuts and set
aside.
In a saucepan, combine the dried cherries, water, sugar, honey,
and black pepper. Segment the blood oranges by cutting their skins
away with a sharp knife and then cutting between the membranes
so the fruit falls out into a bowl. Squeeze any juicy bits of skin
into the pot with the cherries. Add a strip of blood orange peel (no
white).
Bring the heat on the pan to medium and simmer for 10
minutes, or until the mixture is reduced by half. Add the
rosewater.
Stir the vanilla into the yogurt and divide the yogurt among the
serving bowls. Add some of the blood oranges, cherries, cherry
liquid, and raspberries.
Cut the chocolate into small square-like chunks. Sprinkle the
chocolate over the yogurt along with the hazelnuts. Serve cold or
store in the fridge for several hours, covered with plastic wrap.