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1 pound dark chocolate (60 to 70 percent)1-1/4 cups roasted whole almonds - ideally marcona almonds1/4 cup candied Sorrento lemon peel - chopped1/4 cup Florian Candied Cherries1 tablespoons coarse sea salt
This recipe – from Jacques Torres Chocolate in New York City - was adapted from an article in Food & Wine Magazine about how chefs stay slim and in-shape.
The thing that caught my eye – besides the fact that I love anything chocolate – is what Jacques said about cravings: “I’m more addicted to chocolate than I am to sugar . . “ - and a small piece of super-quality dark chocolate can stave off his cravings.