WHITE CHOCOLATE BARK WITH ALMONDS AND CRANBERRIES

WHITE CHOCOLATE BARK WITH ALMONDS AND CRANBERRIES image

Number Of Ingredients 4

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12 ounces ghirardelli white chocolate baking bars
FOR JUST ALMOND: 3/4 cup NEXT TIME TRY 1 CUP toasted natural unsalted almonds (don't chop), I used FW which were already toasted or Whole Foods oil roasted unsalted (but don't use again, i think oily and not as flavorful but if all i can find, then fine), otherwise toast unsalted natural almonds
FOR CRANBERRY AND ALMOND: 1/2 cup almonds and 1/2 cup dried cranberries (I use FW), which is my preference
*also try 16 ounces of chocolate with 1 cup nuts in 8x10 perimeter on a parchment lined baking sheet

Steps:

Line 8x8 WS baking pan with parchment paper, leaving overhangs on all sides; spray underneath with pam organic canola. Melt chocolate in a double boiler until almost melted. (med pyrex over duncan pot; green spatula.) Take off heat and stir to fully melt chocolate, then stir in almonds. Pour in pan and spread to even out with small offset spatula. Make swirls on top. Refrigerate 1 hour until set. Maybe try 45 or 50 minutes next time. Lift with parchment overhang. Let sit 2 or 3 minutes (if set 1 hour) before cutting with chef's knife. Cut carefully so doesn't crack. If starts to crack, wait another min. Cut 3 by 3, and then each diagonally to get 18 triangles. Lift each piece with medium offset or hands. Store in airtight containers lined with wax paper in fridge.