Pistachio, Almond, and Dried Cherry Bark

  1. Stretch taut a sheet of plastic wrap across a baking sheet.
  2. Add the chocolate to a large heatproof bowl.
  3. Set the bowl over a saucepan of simmering water and stir frequently until the chocolate is almost melted.
  4. Remove the bowl from the heat, wipe off the bottom of the bowl, then stir the chocolate until completely melted and smooth.
  5. Mix in the almonds, pistachios, and dried cherries.
  6. Scrape the mixture onto the prepared baking sheet and use a spatula to spread it to the desired thickness.
  7. Flick bits of salt, if using, across the top.
  8. Refrigerate the baking sheet until the chocolate sets.
  9. Once the bark is firm, break it into pieces.
  10. The bark should be stored in the refrigerator until ready to serve or it may turn gray and streaky.
  11. Remove it about 30 minutes before you plan to enjoy it.
  12. It will keep for 1 to 2 weeks.
  13. To make ALMOND AND CANDIED BACON BARK, chop the almonds and replace the pistachios and dried cherries with candied bacon.
  14. To make candied bacon, lay 5 strips of bacon on a baking sheet lined with aluminum foil (shiny side down) or parchment paper.
  15. Sprinkle each strip with about 2 teaspoons light brown sugar.
  16. Bake in a 400F (200C) oven for 12 to 15 minutes, flipping the strips over midway through baking, and dragging them through any melted sugar thats collected on the baking sheet.
  17. Theyre done when theyre mahogany colored.
  18. Cool on a wire rack until crisp, then crumble and mix into the chocolate along with the almonds.
  19. Its best to make the candied bacon the same day you plan to use it.
  20. Candied bacon bark should be eaten within 3 days.

almonds, pistachios, sour, salt

Taken from www.epicurious.com/recipes/food/views/pistachio-almond-and-dried-cherry-bark-379647 (may not work)

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