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Chocolate bark with nuts and fruit https://www.metro.ca/userfiles/image/recipes/ecorces-de-chocolat-noix-et-fruits-10367.jpg PT15M PT20M PT55M
Heat the chocolate according to the package directions.Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).Roughly chop pistachios and hazelnuts.Drizzle Sultana raisins with rum extract.Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.Cover a cookie sheet with parchment paper or a silicone baking mat.Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.Sprinkle chocolate rectangles with fruit and nuts.Let harden 20 minutes.Break or cut chocolate into pieces and serve.Store bark in the fridge in an airtight container.
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2 Tbsp. (30 mL) hazelnut 2 Tbsp. (30 mL) raw pistachios, shelled 1/4 cup (60 mL) pecan pieces 1/4 cup (60 mL) slivered almonds 1/4 cup (60 mL) Sultana raisins 1 Tbsp. (15 mL) rum extract 2 Tbsp. (30 mL) green cherries, chopped 2 Tbsp. (30 mL) red cherries, chopped 2 Tbsp. (30 mL) dried pineapple, roughly chopped 2 Tbsp. (30 ml) candied ginger, chopped 1/4 cup (60 mL) dried cranberries, chopped 1 cup (250 ml) 70% dark chocolate for fondue 1 cup (250 ml) white chocolate for fondue
Chocolate bark with nuts and fruit

Chocolate bark with nuts and fruit

Rate this recipe
1 Vote
12
servings
0:15
Preparation
0:20
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    hazelnut
  • 2 Tbsp.
    (30 mL)
    raw pistachios, shelled
  • 1/4 cup
    (60 mL)
    pecan pieces
  • 1/4 cup
    (60 mL)
    slivered almonds
  • 1/4 cup
    (60 mL)
    Sultana raisins
  • 1 Tbsp.
    (15 mL)
    rum extract
  • 2 Tbsp.
    (30 mL)
    green cherries, chopped
  • 2 Tbsp.
    (30 mL)
    red cherries, chopped
  • 2 Tbsp.
    (30 mL)
    dried pineapple, roughly chopped
  • 2 Tbsp.
    (30 ml)
    candied ginger, chopped
  • 1/4 cup
    (60 mL)
    dried cranberries, chopped
  • 1 cup
    (250 ml)
    70% dark chocolate for fondue
  • 1 cup
    (250 ml)
    white chocolate for fondue
Imprimer ma sélection

Preparation

Heat the chocolate according to the package directions.

Without mixing them, lightly roast nuts on a cookie sheet in an oven preheated to 300ºF (145ºC).

Roughly chop pistachios and hazelnuts.

Drizzle Sultana raisins with rum extract.

Place all nuts, fruit and ginger on a cookie sheet or a large plate without mixing them. Set aside.

Cover a cookie sheet with parchment paper or a silicone baking mat.

Pour and spread melted 70% dark chocolate on half the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.

Pour and spread melted white chocolate on other half of the cookie sheet to form a 6’’ X 10” (25 X 16 cm) rectangle.

Sprinkle chocolate rectangles with fruit and nuts.

Let harden 20 minutes.

Break or cut chocolate into pieces and serve.

Store bark in the fridge in an airtight container.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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