Chocolate Bark with Almonds, Candied Fruit and Trapani Sea Salt
Chocolate Bark with Marcona Almonds, Candied Fruit and Trapani Sea Salt Recipe
This recipe came was adapted from this month's Food & Wine Magazine (March, 2011), and an article about Chefs and how they stay slim and in-shape This recipe is from Jacques Torres or Jacques Torres Chocolate in New York City.
I think the thing that caught my eye - besides the fact that I love anything chocolate, is what Jacques said about cravings" "Im more addicted to chocolate than I am to sugar ... " A small piece of super-quality dark chocolate bark can staves off intense cravings.
1 pound dark chocolate (60-70 percent)
1-1/4 cups roasted whole almonds - ideally marcona almonds
1/2 cup candied orange peel - chopped
2 tablespoons trapani sea salt
1. Line a baking sheet with parchment paper.
2. Using a sharp knife, finely chop the chocolate. In a bowl set over a sauce pan of simmering water (make sure the bowl is not touching the water), heat the shopped chocolate, stirring occasionally until it is about two-thirds melted. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90-degrees on a candy thermometer. If the chocolate has not melted completely and is still too cool set over the sauce pan for 1-2 more minutes, stirring occasionally. Do not over heat.
3. Stir in almonds, candied orange peel cubes and salt, and spread into the prepared baking sheet in a 1/2-inch thick layer, making sure the nuts are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a wok surface. Remove the parchment paper, break into 25 pieces and store or serve. Bark will keep in an airtight container for about 10 days