Ghirardelli Chocolate Almond Berry Bark Recipes

CHOCOLATE-ALMOND-CHERRY BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet.
• In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours.
• Break the brittle into pieces and place in bags for hungry trick-or-treaters.

GHIRARDELLI HOLIDAY BARK 4 WAYS: PEPPERMINT BARK

Steps:

• Line a baking sheet with parchment paper. Set aside.
• Place 2 chopped chocolate bars in the top pan of a double boiler over hot but not boiling water. (You may also use a glass or metal mixing bowl on top of a saucepan half filled with water.) Allow the chocolate to melt, stirring occasionally. Remove from heat and let stand to cool for 15 minutes.
• Stir remaining 1 bar of chopped chocolate into the melted chocolate. Stir until melted and smooth.
• Stir in 3/4 cup peppermint chunks. Pour mixture onto the prepared baking sheet. Spread about 1/4 inch thick. Sprinkle with the remaining peppermint chunks.
• In a small microwave-safe bowl, microwave the white chocolate on medium power (50 percent) in 30 second intervals, stirring between intervals until melted.
• Remove and stir. If chocolate is not melted, return it to the microwave and repeat the heating step, stirring every 30 seconds to avoid scorching.
• Spoon white chocolate mixture into a large self-sealing plastic bag. Snip off one corner; drizzle chocolate over bark.
• Chill for 30 minutes or until firm. Use parchment to lift candy; break into pieces. Store between sheets of waxed paper in an airtight container at room temperature up to 3 days or in the refrigerator up to 2 weeks.

GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK

Steps:

• Line a 9 by 13-inch baking pan with parchment paper. Set aside.
• In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.

GHIRARDELLI® CHOCOLATE–ALMOND BERRY BARK

Steps:

• Line a 9 by 13-inch baking pan with parchment paper. Set aside. In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in ¼ cup of the toasted nuts and ½ cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining ¼ cup nuts and ½ cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve

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.

GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK

Steps:

• Line a 9 by 13-inch baking pan with parchment paper. Set aside.
• In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.

GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK

Steps:

• Line a 9 by 13-inch baking pan with parchment paper. Set aside.
• In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.

GHIRARDELLI® CHOCOLATE-ALMOND BERRY BARK

Steps:

• Line a 9 by 13-inch baking pan with parchment paper. Set aside.
• In a small skillet, toast the almonds over medium heat, stirring occasionally to promote even cooking, just until golden, about 2 to 3 minutes. Remove from the heat and set aside.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat and stir in 1/4 cup of the toasted nuts and 1/2 cup of the cranberries. Spread the mixture in the prepared pan, and sprinkle with remaining 1/4 cup nuts and 1/2 cup cranberries. Chill in the refrigerator for at least 30 minutes, or until solid. Break into small pieces to serve.

ALMOND-CHERRY CHOCOLATE BARK

Steps:

• Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces.

ALMOND CHOCOLATE BARK

Steps:

• Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
• Remove both saucepans from the heat.
• Stir in the almonds.
• On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness. Refrigerate at least 1 hour or until firm. Break the bark into pieces.
• Store in the fridge for up to 1 month.