Makes 1 1/2 pounds / This bittersweet-chocolate bark, studded with tangy dried fruit and crunchy almonds, makes a delectable present.
Recipe Ingredient Details:
1 1/2 cups (about 9 ounces) whole raw almonds (divided)
1 pound bittersweet chocolate (65% cocoa) (finely chopped)
1/2 cup dried pitted tart cherries
1/2 cup chopped dried apricots
Toast almonds by baking at 325° for 8–10 minutes, until fragrant and golden (or leave raw).
Line a baking sheet with waxed paper. Melt chocolate in a bowl set over hot water, stirring frequently until melted and smooth. Remove from heat. Stir in 1 cup almonds, plus cherries and apricots. Scrape mixture onto prepared baking sheet and spread out with a spatula to about 1/2-inch thick. Sprinkle remaining almonds evenly over top, gently pressing into chocolate to adhere.
Chill bark until completely firm, about 2 hours. Break or cut into chunks and store in an airtight container at room temperature for up to one day, or refrigerate for up to 2 weeks.
Recipe Additional Notes:
PER SERVING (1 ounce): 162 cal, 60% fat cal, 13g fat, 4g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 2mg sodium
Mon, 2009-11-23 16:33