Dark Chocolate With Golden Raisins And Toasted Almonds Recipes

DARK CHOCOLATE WITH GOLDEN RAISINS AND TOASTED ALMONDS

Steps:

• Combine all ingredients in a bowl. Serve.

APRICOT, GOLDEN RAISIN AND SMOKED ALMOND CHOCOLATE BARK

Steps:

• Line a 9-by-9-inch baking sheet with parchment paper, coating the bottom and up the sides (this makes it super easy to remove your bark when it sets).
• Add two-thirds of the chocolate to a large metal bowl set over a pot with simmering (not boiling water). Stir gently to melt. When the chocolate is completely melted, sprinkle in the remaining chocolate and whisk to melt (adding the chocolate in stages helps the chocolate stay in temper and keep its shiny luster).
• Pour the melted chocolate into the prepared pan and use an offset spatula to smooth the top. Sprinkle on the raisins, apricots and almonds, pressing a few pieces in just slightly to adhere. Sprinkle the orange zest lightly over the top (taking care not to let it clump all in one area) and top with flaky salt. Set aside at room temperature until completely set, about 4 hours (yes, you can speed this up in the fridge, but the cold can throw the chocolate out of temper and lesson your shiny, snappy results).
• Cut or break into 8 to 10 bars and serve. Store in an airtight container at room temperature for up to 3 days.

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS

Steps:

• Place dark chocolate, cocoa powder, and salt in 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 and smooth, about 5 minutes. Remove from heat.
• Mix sugar and milk powder together in a small bowl.
• Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
• Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
• Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
• Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
• Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
• Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
• While almonds are cooling, spread marshmallows out on the second baking sheet.
• Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
• Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

DARK CHOCOLATE ALMOND ROCKS

Steps:

• Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
• Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
• Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
• Chill until set, about 10 minutes.

DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS

Steps:

• For candied orange peel:
• Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
• For crust:
• Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
• Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
• Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
• For filling:
• Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
• Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.