It's nearing Valentine's Day and I thought this would be a nice gift for that someone special in your life.
The thing that caught my eye when I watched Ina make it, was that it is just so darn easy to make. And with Ina Garten, I feel you can't go wrong in the flavor department. She spares no expense with her ingredients. Most of the time I can cut corners with her recipes, but this is one of those times I feel you cannot.
These are fabulous chocolates, and I used whole salted cashews and papaya chunks from Whole Foods. I don't usually buy my ingredients there, but something special like this, I broke my own rules. And it was worth it, these chocolates are fabulous.
Ina used apricots, cranberries and cashews. The only thing that I noticed about the recipe, is that I had a lot of nuts and papaya chunks leftover. So, if you want to save a few dollars, you can cut back on the amounts you are buying.
I stored mine in the refrigerator overnight and they dulled just a bit. So if you are giving them as a gift, then make them the same day, which takes all of five minutes to do. Just store them in a cool place, but not in the refrigerator.
- 8 ounces very good semisweet chocolate finely chopped
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup chopped dried apricots (I used dried papaya)
- 1/2 cup dried cranberries (I did not use)
DirectionsMelt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.