Salted Fruit N Nut Bark Recipes

FRUIT AND NUT CHOCOLATE BARK

Steps:

• Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
• Wipe the bowl clean and repeat the melting process with the white chocolate chips. Pour the white chocolate over the dark and use the end of a spoon or a spatula to swirl the two chocolates together. Sprinkle with the chopped fruits and nuts. Let the chocolate harden at room temperature or in the refrigerator. Cut the bark into pieces once it has set. Store at cool room temperature or in the refrigerator. Enjoy!

CHUNKY CHOCOLATE FRUIT-AND-NUT BARK

Steps:

• Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently, keeping the heat very low. Chop toasted nuts; using scissors, cut dried fruit into small pieces. Finely chop candied ginger and/or orange peel. Place fruit and nuts into a large mixing bowl.
• Once chocolate is melted and smooth, take it off the heat and stir fruit and nuts into the chocolate. Gently stir to combine so the fruit and nuts are all combined with the chocolate. Line a pan with parchment paper that's been sprayed with a little oil. Sprinkle cocoa powder over parchment and then add the chocolate mixture. Spread it out in an even layer. Dust with more cocoa powder and place another piece of parchment paper on top. Let it cool down and set in the refrigerator, 1 hour.
• When chocolate is set, run a knife around the edge to remove from the pan. Break or cut into pieces to make chunky chocolates.

NUT FRUIT BARK

Steps:

• Line the bottom and sides of a 15x10x1-in. baking pan with parchment; grease the paper and set aside., In a double boiler or metal bowl over hot water, melt chocolate; stir until smooth. Stir in espresso powder and half the cherries and nuts. Spread into prepared pan; top with remaining cherries and nuts (pan will not be full). Sprinkle with salt if desired. Refrigerate for 30 minutes or until firm. , Break into pieces. Store in an airtight container.