DARK CHOCOLATE ALMOND AND CRANBERRY BARK
Steps:
- LIne 8x8 WS baking pan (or 11 x 17 baking sheet if doing 2 bags of choc) with parchment paper, leaving overhangs on all sides; spray underneath with pam organic canola
- Melt chocolate in medium pyrex (largest for double recipe) in the microwave. Start at 1 minute, 50% power, and then increments of 30 seconds or less near end.
- Take off heat and stir occasionally while cools a bit.
- When it is just warm and not hot, stir in almonds and cranberries.
- Pour in pan and spread with small offset spatula. Make swirls on top.
- Refrigerate 50 minutes until pretty set. Lift with parchment overhang. Let sit a few minutes if seems like it will crack when cutting.
- Cut with 10 inch chef's knife. For 8 inch pan, 3 by 3, and then diagonally to get 18 triangles. Lift each piece with medium offset or hands. (For double, may need to transfer to wax lined volrath to go back in fridge to fully set after cutting.)
- Store in airtight containers lined with wax paper in fridge.
- actually, this chocolate tastess chalky in finish even day 2, so just stick with my ghir bittersweet and milk chocolate mix.
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