Recipes

Fruit & Nut Bark

January, 2017

Sweet, salty and effortlessly customizable. Just add imagination.

2 cups dark chocolate chips (milk chocolate, if you prefer)

1 tsp Cointreau (or any liqueur you like)

1/8 tsp ground cardamom

1/3 cup honey-roasted almonds, roughly chopped

1/4 cup salted cashews, roughly chopped

1/4 cup macadamia nuts, roughly chopped

1/4 cup dried cranberries

10 candied orange pieces, chopped

10 candied cherries, chopped

7 dried apricots, sliced

Line a 9-by-9-inch pan with parchment paper, ensuring that the paper extends past two of the sides. Then place all the nuts and fruit in a bowl, and toss to combine.

Melt the chocolate chips over a double boiler, and then stir in the Cointreau and cardamom. Pour the mixture into the prepared pan in an even layer. Evenly distribute the nut-and-fruit mixture atop the chocolate, and gently press them so that they sink in slightly and adhere. Place in the fridge to chill for 1 hour, then lift out the slab by the parchment paper, and slice into random shapes with a sharp knife.

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