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Chocolate bark with nuts and fruit
2015-11-13
https://www.metro.ca/userfiles/image/recipes/ecorces-de-chocolat-noix-et-fruits-10367.jpg
PT15M
PT20M
PT55M
Heat the chocolate according to the package directions.Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).Roughly chop pistachios and hazelnuts.Drizzle Sultana raisins with rum extract.Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.Cover a cookie sheet with parchment paper or a silicone baking mat.Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Sprinkle chocolate rectangles with fruit and nuts.Let harden 20 minutes.Break or cut chocolate into pieces and serve.Store bark in the fridge in an airtight container.
12
Metro
5
1
5
5
2 Tbsp. (30 mL) hazelnut
2 Tbsp. (30 mL) raw pistachios, shelled
1/4 cup (60 mL) pecan pieces
1/4 cup (60 mL) slivered almonds
1/4 cup (60 mL) Sultana raisins
1 Tbsp. (15 mL) rum extract
2 Tbsp. (30 mL) green cherries, chopped
2 Tbsp. (30 mL) red cherries, chopped
2 Tbsp. (30 mL) dried pineapple, roughly chopped
2 Tbsp. (30 ml) candied ginger, chopped
1/4 cup (60 mL) dried cranberries, chopped
1 cup (250 ml) 70% dark chocolate for fondue
1 cup (250 ml) white chocolate for fondue
Chocolate bark with nuts and fruit
12
servings
0:15
Preparation
0:20
COOKING
0:55
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)hazelnut
-
2 Tbsp.
(30 mL)raw pistachios, shelled
-
1/4 cup
(60 mL)pecan pieces
-
1/4 cup
(60 mL)slivered almonds
-
1/4 cup
(60 mL)Sultana raisins
-
1 Tbsp.
(15 mL)rum extract
-
2 Tbsp.
(30 mL)green cherries, chopped
-
2 Tbsp.
(30 mL)red cherries, chopped
-
2 Tbsp.
(30 mL)dried pineapple, roughly chopped
-
2 Tbsp.
(30 ml)candied ginger, chopped
-
1/4 cup
(60 mL)dried cranberries, chopped
-
1 cup
(250 ml)70% dark chocolate for fondue
-
1 cup
(250 ml)white chocolate for fondue
Preparation
Heat the chocolate according to the package directions.
Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).
Roughly chop pistachios and hazelnuts.
Drizzle Sultana raisins with rum extract.
Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.
Cover a cookie sheet with parchment paper or a silicone baking mat.
Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.
Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.
Sprinkle chocolate rectangles with fruit and nuts.
Let harden 20 minutes.
Break or cut chocolate into pieces and serve.
Store bark in the fridge in an airtight container.
Source :
Metro
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