Salty Sweets: Delectable Desserts and Tempting Treats by Christie Matheson, includes recipes like Salted Caramels; Black-and-White Almond Bark; and Dark Chocolate Fleur De Sel Cupcakes with Snappy Butterscotch Icing.
Makes 20 to 30 pieces
I love making chocolate bark around the holidays, sometimes with peppermint, sometimes with nuts. Its easy to do and it looks impressive—definitely gift-worthy. This is a year- round-appropriate version of bark, and it's delectable with a hint of salt.
1. Line a rimmed baking sheet with parchment paper.
2. Melt the dark chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, stir in the fine sea salt and distribute evenly. Use a rubber spatula or the back of a wooden spoon to spread the mixture about 1/8 inch thick on the parchment-lined sheet. Let cool in the refrigerator for 20 minutes.
3. Melt the white chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, remove from the heat to let it cool slightly but not too much, 3 to 5 minutes, and quickly stir in the almond extract and 1/2 cup of the almonds.
4. Spread the white chocolate mixture over the cooled dark chocolate. Combine the grinder sea salt with the remaining 1 tablespoon almonds and sprinkle over the white chocolate before it hardens. Let cool in the refrigerator for 45 minutes or at room temperature for 2 hours. Break into pieces and serve, or store in an airtight container at room temperature for up to 1 week.
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This page created May 2010
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