| Cranberry Almond Bark Dec 18th 2011, 11:01 Thanks to Rachel Schifter Thebault for sharing her recipe for Cranberry Almond Bark from her cookbook Sweet Chic: Stylish Treats to Dress Up for Any Occasion. "The health benefits of dark chocolate, almonds, and dried fruit make this a great option to serve as a snack or to give as a gift to a health-conscious friend. In a box or tin beautifully tied with ribbon, the flourless bark can also make a welcome Passover hostess gift, which can be served immediately or nibbled on all week long." Prep Time: 1�hour Before Cutting Allow to Set: 1�hour Total Time: 2�hours Yield: 3-1/2 CUPS Ingredients: - 2 cups (about 12 ounces) finely chopped bittersweet chocolate
- 3/4 cup toasted whole almonds
- 3/4 cup dried cranberries
Preparation: - Temper the dark chocolate as directed in Basic Tempered Chocolate.
- Once the chocolate is tempered, pour the almonds and cranberries into the chocolate and stir with a rubber spatula until the nuts and fruit are completely coated.
- Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper. Spread it as thinly as possible (only as thick as one layer of almonds and cranberries).
- Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
- Using a chef's knife, cut the bark into bite-size pieces, about 1 inch.
- Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.
"The dried cranberries add a delicious chewiness to this otherwise solid bark. All sorts of dried fruits and nuts can be used, but when buying the dried fruit, especially cranberries, be sure to pick an unsweetened variety. The added sugar can change the taste of the fruit and also alter the tempered chocolate." Sweet Chic: Stylish Treats to Dress Up for Any Occasion, by Rachel Thebault, Copyright © 2011.  | |
No comments:
Post a Comment