3/4 cup roasted, shelled pistachios (3ounces), coarsely chopped3/4 cup dried cherries or dried cranberries1 teaspoon freshly grated orange zest24 ounces bittersweet chocolate, finelychopped – divided use
Line the bottom and sides of a jelly-rollpan or baking sheet with foil. (Take care to avoid wrinkles.)
Toss pistachios with cherries (or cranberries)in a medium bowl. Divide the mixture in half; stir orange zestinto 1 portion.
Melt 18 ounces chocolate in a double boilerover hot water. (Alternatively, microwave on low in 30-secondbursts.) Stir often with a rubber spatula so it melts evenly.
Remove the top pan and wipe dry (or removethe bowl from the microwave). Stir in the remaining 6 ounceschocolate, in 2 additions, until thoroughly melted and smooth.
Add the pistachio mixture containing theorange zest to the chocolate; stir to mix well. Working quickly,scrape the chocolate onto the prepared pan, spreading it to aneven 1/4-inch thickness with a rubber spatula. Sprinkle the remainingpistachio mixture on top; gently press it into the chocolatewith your fingertips. Refrigerate, uncovered, just until set,about 20 minutes.
Invert the pan onto a large cutting board.Remove the pan and peel off the foil. Using the tip of a sharpknife, score the chocolate lengthwise with 6 parallel lines.Break bark along the score lines. Break the strips of bark into2 to 3-inch chunks.
Makes 4 dozen (48) pieces.
Nutrititional Information Per Serving (1/48of recipe): Calories 79, Fat 5g, Saturated Fat 2g, MonounsaturatedFat 0g, Sodium 0mg, Potassium 26mg, Cholesterol 0mg, Carbohydrates11g, Dietary Fiber 2g, Protein 1g
Recipe and photograph provided courtesyof EatingWell; through ECES, Inc., Electronic Color EditorialServices.
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