• 1/10 National B.C.D. - 2

    From Dave Drum@1:3634/12 to All on Tue Jan 9 17:05:00 2024
    January 10 - National Bittersweet Chocolate Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Solid Gold Chocolate-Almond Bark
    Categories: Five, Candies, Desserts, Snacks, Chocolate
    Yield: 8 Servings

    17 oz Bittersweet (60%) chocolate;
    - 2 tb fine grated, rest
    - chopped
    1 1/2 c Whole, skin-on almonds;
    - toasted, coarse chopped
    Candied ginger or orange
    - peel; opt

    Line a 10" X 15" rimmed baking sheet with parchment paper.
    In a double boiler, heat the chopped chocolate over
    simmering water, stirring frequently, until almost melted
    and an instant-read thermometer registers 105ºF, about 20
    minutes. Remove the pan from the heat and stir until the
    thermometer registers 110ºF, 1 to 2 minutes more. Remove the
    insert from the pan, reserving the pot of water. Let the
    chocolate cool, stirring occasionally, until the thermometer
    registers 87ºF, 25 to 45 minutes.

    Add the grated chocolate to the melted chocolate, return the
    insert to the pot and stir constantly over medium-low heat
    until the temperature reaches 90ºF and most of the grated
    chocolate has melted. Remove the insert and stir in the
    almonds. Dry the outside of the insert, then pour the
    chocolate onto the prepared baking sheet; spread into an
    even layer, leaving a 1-inch border. Refrigerate for 20
    minutes, then let stand at room temperature until hardened,
    about 45 minutes. Using a sharp knife, slice the chocolate
    block into uneven slabs of bark.

    From: http://www.rachaelraymag.com/Recipes

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