Post by Loupy on Feb 3, 2015 14:03:19 GMT -7
Dark Chocolate Bark Three Ways (Cranberry Pistachio, Apricot Cranberry Walnut, and Toasted Coconut and Hazelnut with Sea Salt)
From: Marjorie Saveski @ www.deliciousobsessions.com/
The beauty of these recipes is that they are just ideas and guidelines.
If you prefer a different nut or dried fruit, go for it.
Just make sure to buy the highest quality ingredients you can find. Look for dried fruit that is just fruit, no nasty additives or seed oils. Buy raw nuts whenever possible and soak them before using for increased digestibility.
Look for organic dark chocolate that is at least 75% or darker and has no additives or preservatives
Ingredients
6 ounces of high quality organic dark chocolate, broken into small pieces
For the Cranberry Pistachio Bark:
⅓ cup of dried cranberries
⅓ cup of unsalted pistachios, shells removed
For the Apricot Cranberry Walnut Bark:
8-9 dried apricots, thinly sliced
⅓ cup of dried cranberries
⅓ cup of walnuts, chopped
For the Toasted Coconut and Hazelnut with Sea Salt Bark:
⅓ cup of coconut flakes
⅓ cup of hazelnuts
A couple of pinches of large grind sea salt
Instructions
Melt the dark chocolate in the double boiler.
Line a cookie sheet with parchment paper.
Spread the melted chocolate into a thin layer.
How thin is up to you - if you prefer a thicker bark, do not spread it out too much.
Make sure not to spread it so thinly that you see paper through the chocolate.
Sprinkle your toppings over the chocolate and place it in the refrigerator for at least 10 minutes to harden.
Remove the bark from the parchment paper and use a large knife to cut it into randomly shaped pieces.
For the Toasted Coconut and Hazelnut Bark, spread the coconut and hazelnuts out on a baking sheet and bake at 300 degrees for 5-8 minutes, checking frequently to avoid burning.
Stir the mixture up occasionally to make sure you get even browning.
After sprinkling the ingredients over the chocolate, take a few pitches of sea salt and sprinkle it over the bark before chilling.
Enjoy!!
From: Marjorie Saveski @ www.deliciousobsessions.com/
The beauty of these recipes is that they are just ideas and guidelines.
If you prefer a different nut or dried fruit, go for it.
Just make sure to buy the highest quality ingredients you can find. Look for dried fruit that is just fruit, no nasty additives or seed oils. Buy raw nuts whenever possible and soak them before using for increased digestibility.
Look for organic dark chocolate that is at least 75% or darker and has no additives or preservatives
Ingredients
6 ounces of high quality organic dark chocolate, broken into small pieces
For the Cranberry Pistachio Bark:
⅓ cup of dried cranberries
⅓ cup of unsalted pistachios, shells removed
For the Apricot Cranberry Walnut Bark:
8-9 dried apricots, thinly sliced
⅓ cup of dried cranberries
⅓ cup of walnuts, chopped
For the Toasted Coconut and Hazelnut with Sea Salt Bark:
⅓ cup of coconut flakes
⅓ cup of hazelnuts
A couple of pinches of large grind sea salt
Instructions
Melt the dark chocolate in the double boiler.
Line a cookie sheet with parchment paper.
Spread the melted chocolate into a thin layer.
How thin is up to you - if you prefer a thicker bark, do not spread it out too much.
Make sure not to spread it so thinly that you see paper through the chocolate.
Sprinkle your toppings over the chocolate and place it in the refrigerator for at least 10 minutes to harden.
Remove the bark from the parchment paper and use a large knife to cut it into randomly shaped pieces.
For the Toasted Coconut and Hazelnut Bark, spread the coconut and hazelnuts out on a baking sheet and bake at 300 degrees for 5-8 minutes, checking frequently to avoid burning.
Stir the mixture up occasionally to make sure you get even browning.
After sprinkling the ingredients over the chocolate, take a few pitches of sea salt and sprinkle it over the bark before chilling.
Enjoy!!
