Recipe
December 18, 2024
Fruit and Nut Chocolate Bark
“Orange, lemon and peanuts come together beautifully with the richness of chocolate. Prepare a big batch and snack on it throughout the holidays!” – Steven Hodge
Directions
Yield: Makes 13- by 18-inch bark
Prepare Filling
- Preheat oven to 325F. Place peanuts on baking sheet and toast for 10 minutes. Roughly chop nuts and allow to cool.
- Cut up lemon and orange peel to your desired size. Place in bowl with raisins, dried cranberries and chopped peanuts. Mix well.
- Line 13″ x 18″ baking sheet with parchment paper. Set aside.
Temper Chocolate
- Melt chocolate to between 122F and 131F, measuring temperature with digital cooking thermometer.
- Pour two-thirds of melted chocolate onto clean, dry, cool surface. Smooth stone slabs are great for keeping chocolate cool but still malleable, so marble and granite counters work well. Use kitchen scraper to keep chocolate moving in figure-eight motion. The chocolate will thicken.
- Once chocolate cools to 82F to 84F, pour it back in with rest of melted chocolate and mix well. If it looks smooth and shiny, it’s ready to use.
Make Bark
- Pour tempered chocolate onto lined baking sheet and spread it to about ⅛” thick. Distribute fruit and nut mixture evenly over chocolate.
- Allow bark to set, then break into pieces. Store in airtight container.
Note: You need to move fast when distributing the fruit and nuts over the chocolate or it will set before they can stick.
Source:
Recipes from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright 2023 Steven Hodge. Photography by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved