Chocolate Bark makes a great Valentine's Gift ~ see recipe
Winter Dried Fruit and Nut Chocolate Bark
By Bon Apetit
yield: Makes about 1 pound
Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard.
** For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.
INGREDIENTS:
•1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups) **
•2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
•2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
•6 quarter-size rounds crystallized ginger, thinly sliced (*optional)
•1/8 teaspoon fleur de sel or coarse kosher salt
PREPARATION:
Line small baking sheet with foil.
Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth.
Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch.
Scatter nuts and dried fruit over chocolate.
Sprinkle with ginger. (*optional)
Sprinkle with fleur de sel or kosher salt.
Chill until chocolate is firm, about 30 minutes.
Peel off foil.
Cut chocolate into irregular pieces.
Serve bark slightly chilled.
recipe also available on:
Chocolate Bark makes a great Valentine's Gift ~ see recipe
Winter Dried Fruit and Nut Chocolate Bark
By Bon Apetit
yield: Makes about 1 pound
Any combination of dried fruit and nuts will work here, so choose your favorites or just use what you have in your cupboard.
** For a sweeter treat, swap in semisweet chocolate chips in place of bittersweet.
INGREDIENTS:
•1 11 1/2-ounce bag bittersweet (60% cocoa) chocolate chips (about 2 cups) **
•2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds)
•2/3 cup mixed dried fruit (such as raisins, cranberries, cherries, quartered figs, and quartered apricots)
•6 quarter-size rounds crystallized ginger, thinly sliced (*optional)
•1/8 teaspoon fleur de sel or coarse kosher salt
PREPARATION:
Line small baking sheet with foil.
Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth.
Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch.
Scatter nuts and dried fruit over chocolate.
Sprinkle with ginger. (*optional)
Sprinkle with fleur de sel or kosher salt.
Chill until chocolate is firm, about 30 minutes.
Peel off foil.
Cut chocolate into irregular pieces.
Serve bark slightly chilled.
recipe also available on: