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Recipe: Chocolate Bark With Pistachios and Dried Cherries
Similar Categories: Chocolate, Bark, Pistachios, Dried, Cherries
Serving Size : 48
3/4 cup roasted, shelled pistachios -- (3 ounces),
coarsely chopped
3/4 cup dried cherries -- or dried cranberries
1 teaspoon freshly grated orange zest -- preferably
organic
24 ounces bittersweet chocolate -- finely chopped,
divided
MAKES about 4 dozen pieces. PREP TIME: 25 minutes. START TO
FINISH: 1 hour. TO MAKE AHEAD: The bark will keep in an airtight
container in the refrigerator for up to 2 weeks. DEGREE OF
DIFFICULTY: moderate.
1. Line the bottom and sides of a jelly-roll pan or baking sheet
with foil. (Take care to avoid wrinkles.) Toss pistachios with
cherries (or cranberries) in a medium bowl. Divide the mixture in
half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water.
(Alternatively, microwave on low in 30-second bursts.) Stir often
with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the
microwave). Stir in the remaining 6 ounces chocolate, in 2
additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the
chocolate; stir to mix well. Working quickly, scrape the chocolate
onto the prepared pan, spreading it to an even 1/4-inch thickness
with a rubber spatula. Sprinkle the remaining pistachio mixture on
top; gently press it into the chocolate with your fingertips.
Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and
peel off the foil. Using the tip of a sharp knife, score the
chocolate lengthwise with 6 parallel lines. Break bark along the
score lines. Break the strips of bark into 2- to 3-inch chunks.
PER PIECE: 79 CALORIES; 5 G TOTAL FAT (2 G SAT, 0 G MONO); 0 MG
CHOLESTEROL; 11 G CARBOHYDRATE; 1 G PROTEIN; 2 G FIBER; 0 MG SODIUM.
3/4 cup roasted, shelled pistachios -- (3 ounces),
coarsely chopped
3/4 cup dried cherries -- or dried cranberries
1 teaspoon freshly grated orange zest -- preferably
organic
24 ounces bittersweet chocolate -- finely chopped,
divided
MAKES about 4 dozen pieces. PREP TIME: 25 minutes. START TO
FINISH: 1 hour. TO MAKE AHEAD: The bark will keep in an airtight
container in the refrigerator for up to 2 weeks. DEGREE OF
DIFFICULTY: moderate.
1. Line the bottom and sides of a jelly-roll pan or baking sheet
with foil. (Take care to avoid wrinkles.) Toss pistachios with
cherries (or cranberries) in a medium bowl. Divide the mixture in
half; stir orange zest into 1 portion.
2. Melt 18 ounces chocolate in a double boiler over hot water.
(Alternatively, microwave on low in 30-second bursts.) Stir often
with a rubber spatula so it melts evenly.
3. Remove the top pan and wipe dry (or remove the bowl from the
microwave). Stir in the remaining 6 ounces chocolate, in 2
additions, until thoroughly melted and smooth.
4. Add the pistachio mixture containing the orange zest to the
chocolate; stir to mix well. Working quickly, scrape the chocolate
onto the prepared pan, spreading it to an even 1/4-inch thickness
with a rubber spatula. Sprinkle the remaining pistachio mixture on
top; gently press it into the chocolate with your fingertips.
Refrigerate, uncovered, just until set, about 20 minutes.
5. Invert the pan onto a large cutting board. Remove the pan and
peel off the foil. Using the tip of a sharp knife, score the
chocolate lengthwise with 6 parallel lines. Break bark along the
score lines. Break the strips of bark into 2- to 3-inch chunks.
PER PIECE: 79 CALORIES; 5 G TOTAL FAT (2 G SAT, 0 G MONO); 0 MG
CHOLESTEROL; 11 G CARBOHYDRATE; 1 G PROTEIN; 2 G FIBER; 0 MG SODIUM.
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