Tuesday, October 25, 2005
Almond, hazelnut bark
I have been having a big time chocolate tooth since last week (partly, thanks to SHF). When I saw a recipe in Leite's Culinaria for a Pistachio, hazelnut chocolate bark, I decided to try it. I always need a reason to make a particular recipe, it seems. I have never worked with tempered chocolate and this was the reason for choosing to make this one (besides an unused chocolate thermometer). What I was expecting to do was a homemade version of Cadbury's Fruit and nut bar.
The recipe called for 1.5 cups of tempered chocolate and seriously, I do not know how much of chocolate I would need for that. So I used a recipe for Almond bark from Nick Malgieri's Chocolate book.
The result was perfect and would be even better with my favorite milk chocolate.
Almond, hazelnut, pumpkin seed bark
8 oz 60 % bittersweet chocolate (I used Ghiradelli), tempered
8 oz mixed nuts (I used almonds, hazelnuts, pepitas)
Handful of black raisins
A pinch of fleur de sel, for sprinkling on top
Toast nuts separately. Remove skin off the hazelnuts. Chop all the nuts coarsely.
Tempering based on Malgieri's instructions:
1. Melt chocolate over a double boiler or microwave till the temp. rises to between 115 and 200 F.
2. Cool chocolate at room temp, stirring occasionally, until temperature falls to low eighties. When the chocolate satrts to set up around the top edge of the bowl, you can say that the temp is right. I did not use the seeding method here.
3. Keep the chocolate again on top of a double boiler and let temperature rise to between 88-91 F for dark chocolate (or 86-88 F for milk or white chocolate). If the temperature rises to above the given range, you have to start all over again.
Mix some of the nuts and all the raisins into the tempered chocolate. Spread onto a foil-lined baking sheet. Sprinkle remaining nuts and fleur de sel on top. Let set at rom temperature for about 30 min. Break up the set chocolate into large pieces. This keeps well at room temperature in an air-tight container.
Posted by Mika at 11:48 AM