Chocolate Bark Filled With Pine Nuts And Dried Cherries Recipes

CHOCOLATE BARK FILLED WITH PINE NUTS AND DRIED CHERRIES

Steps:

• Line a 9x13 sheet pan with silicone pad or parchment paper.
• Melt chocolate chips in micro add butter stir till melted.
• Stir in remaining ingredients.
• Spread in prepared pan.
• You can place parchment paper on top then top with an other pan to flaten and distribute evenly.
• Chill till hardened.
• Break into pieces and enjoy.

THREE CHOCOLATE BARK WITH SPICED PECANS AND DRIED CHERRIES

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan, melt 4 tablespoons of butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg, and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces.
• Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into the individual bowls. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoon of butter into each bowl of chocolate. Pour each type of chocolate over the marble or a large parchment paper-lined baking sheet. Sprinkle the pecans and cherries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thick. Either place the marble in the refrigerator or allow to sit out until set, about a couple of hours. Break the bark into medium pieces and serve.

FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
• Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!

CHOCOLATE BARK WITH MIXED NUTS AND DRIED BERRIES

Steps:

• Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
• Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.

WINTER DRIED FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.

CHOCOLATE BARK WITH MIXED NUTS AND DRIED CHERRIES

Steps:

• Melt chocolate over double boiler until smooth and velvety. Spread evenly onto a half sheet pan lined with parchment paper.
• Top with pistachios, almonds and cherries. Cool for about 40 minutes. Break into pieces and serve.