Chocolate Bark
1 tsp very finely chopped dried smoked chilli or chilli flakes ¼ tsp ground cloves 1 tsp five-spice powder 2 tsp ground cinnamon ½ tsp fine black pepper 500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped 1½ cups coarsely chopped dried cranberries 1 cup coarsely chopped unsalted roasted cashews 1 cup coarsely chopped pistachios, plus extra to sprinkle
© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/chocolate-bark/821/
Place the chilli, cloves, five-spice, cinnamon and black pepper in a heavy frypan and toast over medium heat until they just start to smell fragrant (about 30 seconds). Don’t overheat or they will burn.
Line an oven tray with baking paper for easy clean-up. Gently melt the chocolate in the microwave, stirring every 30 seconds, or in a large bowl over a pot of boiling water. Remove from heat and stir in toasted spice mix and dried fruit and nuts, reserving about ½ cup pistachios. Spread evenly on the prepared tray, sprinkle with extra pistachios and leave in a cool place until set (about 45 minutes). Break or chop into chunks. Store in a sealed container in a cool place for up to a month.
This recipe is from my book The Free Range Cook: Through the Seasons
Generic content for all other countries not on the list.
Get VIP offers & great foodie content & you could win an iPad Air 2!
Before you go, tell us where you heard about Annabel's book:
Unfortunately, your browser blocked the popup, please use the following link to Buy the Book
Get VIP offers and great foodie inspiration!
leave a comment
You must be logged in to add comments, click here to join.
8 comments