Apricotalmondchocolatebark Recipes

SWIRLED ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
• Chop the bittersweet and white chocolate into 1/2-inch pieces with a large knife. Place all but 1/2 cup of the bittersweet chocolate in a microwave-safe bowl. Microwave 15 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 15-second intervals until melted, about 3 minutes total. Immediately add the reserved chopped bittersweet chocolate to the bowl; stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if there are a few small unmelted pieces.
• Pour the 2 chocolates side by side onto the prepared baking sheet; use the rubber spatula to swirl them together and spread into a 10-to-12-inch circle, about 1/4 inch thick.
• Press the almonds and apricots into the chocolate, arranging them so each bite has a mix of flavors and textures. Sprinkle with fennel seeds. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.

FRUIT AND NUT BARK (APRICOTS, ALMONDS, CRANBERRIES & GINGER)

Steps:

• Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate.
• Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper.
• Let cool completely. Break into pieces and serve.

CRANBERRY-ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with a sheet of waxed paper.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
• Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

APRICOT-CHAI ALMOND BARK

Steps:

• Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes. In food processor, process almonds until finely chopped; set aside.
• Line 15x10x1-inch pan with waxed paper. In medium microwavable bowl, microwave 12 oz of the candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in 1/3 cup of the chopped almonds. Spread evenly in pan. Refrigerate 15 minutes or until set.
• In small bowl, mix apricot nectar, cinnamon, allspice, cardamom, vanilla and lemon peel; set aside. In medium microwavable bowl, microwave remaining 12 oz candy coating on High 1 minute; stir. Microwave in 15-second intervals, stirring after each, until melted. Quickly stir in apricot nectar mixture and dried apricots.
• Pour and spread over chilled bark. Sprinkle with remaining chopped almonds. Refrigerate at least 1 hour. Break into 2-inch pieces.

CHOCOLATE ALMOND BARK

Steps:

• Butter a baking sheet or use a silicone baking mat (preferred).
• Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
• Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

APRICOT ALMOND CHOCOLATE BARK

Steps:

• Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
• In large bowl, melt chocolate carefully.
• Add 1 cup chopped almonds to chocolate, & stir to combine.
• Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
• While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
• Place in refrigerator to set, about 10 minutes.
• Once set, break bark into uneven pieces & serve.
• If chocolate has not been tempered, keep in refrigerator until ready to serve.