Chocolate Bar with Macadamias, Pecans and Dried Fruit
240 g (8 oz) Milk Chocolate – small pieces
120 g (4 oz) White Chocolate – small pieces
1/3 cup Macadamias (roasted and salted) – coarsely chopped
1/3 cup Pecans Halves (roasted and unsalted) – coarsely chopped
1/4 cup Dried Cherries
2 tablespoons Dried Cranberries
Variations of Ingredients are ALL to your taste!:
Sweetened Coconut – shredded
First, create a double boiler by placing a pot of water over low heat to simmer, not a hard boil.
Next, use a glass bowl that fits the pot without falling inside the pot.
Depending on how deep the pot is you will only need 3 cm to 5 cm (1” to 2”) of water.
(Hint: Just make sure the water IS NOT touching the bottom of the bowl once the bowl is placed into the pot, this could burn the chocolate.)
After preparing the two double boilers, place the milk chocolate in one of the boilers and the white chocolate in the other.
(Don’t panic if you don’t have the pots or glass bowls to create two double boilers.
You can melt the two different chocolates one at a time using one boiler.)
Using different spatulas, stir the chocolate for about 3 to 5 minutes or until it is just melted.
Remove the bowls of chocolate from the pots of simmering water.
On a cookie sheet lined with parchment paper or wax paper,
drizzle half of the white chocolate onto the paper in an area of approximately 23 cm x 15 cm (9” x 6”).
Next, pour and spread the milk chocolate over the drizzled white chocolate, about 1 cm (1/4”) thick.
Sprinkle the chocolate with the macadamia nuts, pecans, dried cherries, and dried cranberries (or your choice of toppings) all over the chocolate.
Finally, drizzle the top of the chocolate bark with the remaining white chocolate.
Place the chocolate bark into the refrigerator for about 10 to 15 minutes or until the chocolate sets up firmly.
Store in an airtight container.
Break up the bark into pieces and enjoy with coffee, espresso, dessert wine, or over ice cream!
Approximately 6 to 8 servings