Side Pannel
Nut and Berry Bark
Ingredients List
- 1 1/2 c Shelled pistachios; (8
- -ounces)
- 1 1/2 c Dried cranberries; (6
- -ounces)
- 1 1/4 lb High-quality white
- -chocolate, finely chopped
Directions
Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
Steam cranberries in steamer basket or metal colander over 1/2-inch of
boiling water in a medium saucepan for 3-4 minutes until softened. Blot
berries dry in paper towels and cool. Reduce heat under saucepan to medium
low to keep water simmering.
Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over
simmering water. Use a rubber spatula to stir occasionally, until chocolate
is almost melted, about 4 minutes. Add remaining chocolate and stir until
smooth. Insert candy thermometer into chocolate and set aside to cool at 83
degrees F., stirring occasionally.
Line a large baking sheet with parchment or foil. Set aside. Reserve 2
tablespoons each of the cranberries and the greenest pistachios. Stir the
remainder into the chocolate and scrape the mixture onto the lined baking
sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch
rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over
surface and press lightly. Refrigerate 20-30 minutes until hardened. Break
into large pieces. Store in an airtight container for up to 1 week.
Makes 2 pounds
An easy and delicious offering from "Food and Wine," this white chocolate
studded with red cranberries and green pistachios makes a stunning holiday
gift.
Steam cranberries in steamer basket or metal colander over 1/2-inch of
boiling water in a medium saucepan for 3-4 minutes until softened. Blot
berries dry in paper towels and cool. Reduce heat under saucepan to medium
low to keep water simmering.
Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over
simmering water. Use a rubber spatula to stir occasionally, until chocolate
is almost melted, about 4 minutes. Add remaining chocolate and stir until
smooth. Insert candy thermometer into chocolate and set aside to cool at 83
degrees F., stirring occasionally.
Line a large baking sheet with parchment or foil. Set aside. Reserve 2
tablespoons each of the cranberries and the greenest pistachios. Stir the
remainder into the chocolate and scrape the mixture onto the lined baking
sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch
rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over
surface and press lightly. Refrigerate 20-30 minutes until hardened. Break
into large pieces. Store in an airtight container for up to 1 week.
Makes 2 pounds
An easy and delicious offering from "Food and Wine," this white chocolate
studded with red cranberries and green pistachios makes a stunning holiday
gift.
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