Best Chocolate Bark Filled With Pine Nuts And Dried Cherries Recipes

CHOCOLATE BARK FILLED WITH PINE NUTS AND DRIED CHERRIES

Steps:

• Line a 9x13 sheet pan with silicone pad or parchment paper.
• Melt chocolate chips in micro add butter stir till melted.
• Stir in remaining ingredients.
• Spread in prepared pan.
• You can place parchment paper on top then top with an other pan to flaten and distribute evenly.
• Chill till hardened.
• Break into pieces and enjoy.

CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES

Steps:

• Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
• Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.

CHOCOLATE BARK WITH MIXED NUTS AND DRIED BERRIES

Steps:

• Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
• Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.

THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
• Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.