Tuesday, December 16, 2008

The Gifts We Give

This is the gift my stockings will be stuffed with this year. Have a sweet holiday and enjoy the snowflakes falling all around you!

Bittersweet Chocolate Bark
1 lb bittersweet chocolate (preferably 66%, chopped)
1/2 cup shelled, unsalted roasted pistachios
1/2 cup chopped dried cranberries
1/2 teaspoon fleur de sel

1. Line a cookie sheet with parchment paper. In a double boiler over a pot of simmering water, heat the chocolate until 2/3 melted. Remove from heat. Stir chocolate with a rubber spatual until it is totally melted and registers about 90 degrees on an instant-read thermometer.
2. Spread the warm chocolate on the parchment paper to about 9 by 13 size (if you prefer thicker bark spread to a smaller size... I wish mine had been a tad thicker)
3. Working quickly so the chocolate does not set, scatter the pistachios & cranberries over the melted chocolate. Gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly. Sprinkle the fleur de sel evenly over the top (this will give it just a hint of savory/ saltiness but can easily be left out)
4. Refrigerate for about 15 minutes or until just firm. Cut or break into 2 inch pieces. Eat now or save for later.

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