Cranberry Almond Bark
The health benefits of dark chocolate, almonds, and dried fruit make this a great option to serve as a snack or to give as a gift to a health-conscious friend. In a box or tin beautifully tied with ribbon, the flourless bark can also make a welcome Passover hostess gift, which can be served immediately or nibbled on all week long. The dried cranberries add a delicious chewiness to this otherwise solid bark. All sorts of dried fruits and nuts can be used, but when buying the dried fruit, especially cranberries, be sure to pick an unsweetened variety. The added sugar can change the taste of the fruit and also alter the tempered chocolate.
Recipe information
Yield
makes about 3 1/2 cups
Ingredients
Preparation
Step 1
Temper the dark chocolate as directed in Basic Tempered Chocolate (page 163).
Step 2
Once the chocolate is tempered, pour the almonds and cranberries into the chocolate and stir with a rubber spatula until the nuts and fruit are completely coated.
Step 3
Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper. Spread it as thinly as possible (only as thick as one layer of almonds and cranberries).
Step 4
Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
Step 5
Using a chef’s knife, cut the bark into bite-size pieces, about 1 inch.
Step 6
Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.
