FRUIT AND NUT CHOCOLATE BARK
Recipe inspired by The View from Great Island
Provided by Mary Younkin
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
- Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!
CHUNKY CHOCOLATE FRUIT-AND-NUT BARK
Do you remember Chunky bars, those little squares of chocolate wrapped in foil with a ton of fruit and nuts? These are the homemade version, and they make a great gift for the holidays. From Baking Chez Moi: From My Paris Home to Your Home Anywhere. © 2014 by Dorie Greenspan, published by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.
Provided by Dorie Greenspan
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 6
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.
NUT FRUIT BARK
Here's a sophisticated version of fruit bark. Dark chocolate turns into a rich mocha flavor with the espresso powder. If you're a fan of sweet-salty tidbits, make sure to use the sea salt. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 147 calories, Fat 10g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.
WHITE CHOCOLATE HOLIDAY BARK
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Rest the chocolate thermometer on a towel. Line a baking sheet with foil.
- Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat. Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
- Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Check temperature again. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
- Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.
WINTER DRIED FRUIT AND NUT CHOCOLATE BARK
Provided by Bon Appétit Test Kitchen
Categories Chocolate Ginger Nut Dessert Christmas Vegetarian Quick & Easy Low Cal High Fiber Dried Fruit Fall Winter Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 1 pound
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.
FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)
At the end of each holiday season I have a canister of cookie ingredients leftover. From that comes a collection of candies used to accent my trays. This year's bark was sensational and well worth posting. The combination of ginger and dark chocolate bursts in your mouth with every delectable bite. While the flavors here are complex and more sophisticated than my usual bark, but just wonderful year round.
Provided by justcallmetoni
Categories Candy
Time 20m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
- Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
- Let cool completely. Break into pieces and serve.
Nutrition Facts : Calories 165.4, Fat 11.8, SaturatedFat 5.9, Sodium 4.3, Carbohydrate 18.3, Fiber 3.2, Sugar 13.1, Protein 2.8
SALTED FRUIT 'N' NUT BARK
This super-simple slab of swirled dark and white chocolate is studded with chopped mixed nuts and dried fruit - break into chunky shards and pop in a homemade hamper as an edible gift
Provided by Cassie Best
Categories Snack, Treat
Time 15m
Yield Makes 1 slab
Number Of Ingredients 6
Steps:
- Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
- Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
- Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
Nutrition Facts : Calories 145 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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