by wanderash
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my 16 recipes »
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by Sarah Shatz
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by yvonne_cdeg
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by yvonne_cdeg
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by yvonne_cdeg
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by yvonne_cdeg
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by wanderash
A&M's Testing Notes:
Expand Collapsewanderash's Notes:
Expand1 large ancho chili Ask a question about this ingredient
1 whole star anise Ask a question about this ingredient
1/2 teaspoon black peppercorns Ask a question about this ingredient
3 cloves Ask a question about this ingredient
2" cinnamon stick Ask a question about this ingredient
2/3 cups pistachio Ask a question about this ingredient
2/3 cups cashews, very lightly crushed Ask a question about this ingredient
12 ounces dark bittersweet chocolate, cut into small pieces Ask a question about this ingredient
1/2 cup dried cherries Ask a question about this ingredient
kosher salt, or sea salt Ask a question about this ingredient
To make the spice mix, pre-heat oven to 350 degrees. Place first 5 ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 min.
Ask a question about this stepRemove steams and majority of seeds from the anchos. Place all spices in a spice grinder or coffee grinder and pulverize. You may need to grind spices in batches.
Ask a question about this stepToast the nuts by placing them on the baking sheet and put in the oven. Check after 10 minutes. When done, remove from oven and let cool.
Ask a question about this stepPlace ¾ of the chocolate in a bowl and slowly melt the chocolate, either in the microwave checking and stirring it every 25 seconds or over a double broiler on the stovetop.
Ask a question about this stepWhen all of the chocolate is melted, take it off of the heat and add in the remaining chocolate, stir until it is completely melted.
Ask a question about this stepAdd one to two teaspoons of the spice mix. Add one at a time and taste; add more if you want it to be spicier. I like a subtle spice flavor, it keeps those eating it wondering what the secret spice could be.
Ask a question about this stepLine the baking sheet with parchment paper or a silpat. Spread out the nuts and cherries, reserving a few of the nuts to decorate the top.
Ask a question about this stepSprinkle salt over the nuts and cherries.
Ask a question about this stepPour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top of chocolate and press them into the chocolate.
Ask a question about this stepPut in fridge and allow to cool for 45 min. Break into pieces and keep in a sealed container in the fridge.
Ask a question about this stepI think that if you can't find dried cherries that dried cranberries are a perfect substitute
i made this and the pumpkin seeded caramels to send our daughter in college. they were both out of this world good. thanks. look forward to making more of the recipies.
How fine do the spices need to be ground? Using my coffer grinder, there are still some shreds. The recipe sounds wonderful, and my hands are very aromatic right now.
Yum! I couldn't find dried anchos, so I used a mix of pasilla and mulato after reading on Cook's Thesaurus that anchos could sometimes be mislabeled as pasillas. My pistachios toasted much faster than the cashews so, for my second batch, I kept the two separate and monitored the oven more closely to prevent burning. I used 70% cocoa pastilles with 24% fat: not too bitter, not too sweet…. Several people asked me for the recipe (I sent them here). I can imagine all sorts of ways to adapt the bark to different tastes and recipients, so it's a winner in my book. Thank you!
Cannot wait to get started making these today. I bought chocolate yesterday for truffle cookies (fave standby from an early 1990ish Gourmet magazine and Best of Cookbook) but I may need to make a detour to bark! Using dried ancho to save another trip to the store. Does anyone have any updates on dried spice usage? Below posting for proportions looks great.
loved this ! I also made a lovely version replacing the spice mixture with 2 tsp orange zest and using macadamias and candied ginger .... yummmm. I used the big Trader Joe's 70% Belgian bars and was quite happy with the result, especially for the price. Thanks !
I made this a few times last year fro family and work and its uniqueness was a huge hit, but because we have nut allergies in our family I replaced the nuts with dried apricots, they added flavor texture and color contrast
I made this a few times last year fro family and work and its uniqueness was a huge hit, but because we have nut allergies in our family I replaced the nuts with dried apricots, they added flavor texture and color contrast
I tried the version of this recipe with the dried spices below (I did do 1 tsp cinnamon), and it was delicious. Although I only ended up adding 3/4 of the spice mix to the chocolate as I thought this was the perfect amount of spiciness. I also substituted almonds for cashews and used Lindt chocolate bars with sea salt so I did not add any extra salt.
I made this last night for a dinner party - all of us thought it was great. That mix of salty, spicy, savory, and rich flavors was awesome!
Made it last week for a ladies' brunch and they devoured it in moments. I used pistachio, cashew, goji berries & candied ginger. Thanks so much!
I made it healthy. I used 50% cacao sugarless choc. Used sliced toasted raw almonds and put kosher salt on top as well as mixed in. It is yummy and my diabetic friends are going to love it!
I used all dried spices because I am lazy. It worked well and tastes great. I used:
1 tablespoon ancho chili powder
1/2 teaspoon anise seeds
3/4 teaspoon cinnamon (could have used a teaspoon, probably)
1/8 teaspoon ground cloves - I had regular cloves, but figured hey, why not just go all out and be really lazy.
I mixed all these spices together and toasted them in a pan on the stovetop at medium heat, stirring them occasionally until the smelled really good.
I made another modification - since I wasn't sure how much the chocolate would spread out, I had the nuts and cherries on a medium-sized pan - it was too big. So, I just mixed everything together and then spread it out on the pan. That worked well, but you have to move fast while the chocolate is still hot. I didn't, so I put the pan (wax paper and all) into the oven at VERY low heat (180). That warmed the chocolate and spread it out a bit.
So, if anything, I learned that in cooking, it helps to be flexible. This was a great Valentine's day treat. The chocolate had a nice bite to it and tasted great. I would make it again.
Thanks so much for posting this. I about panicked when I couldn't find whole dried ancho chilis!
Tahnks Tom G - your learning and sharing will help me loads, as I used a too large pan and then mixed it all ont he sheet. Thanks for the ground spice proportions too
If you're cheap and don't want to buy a spice grinder, could you just mix pre-ground spices? If so, I don't suppose you'd know the ground equivalents of the whole spices?
Sorry, I have no idea what the ground spice measurement would be. I use a braun coffee grinder to grind my spices, it will set you back about $12.
I wouldn't think pre-ground would be a good way to go here since the spice element is such a focal point, also too tricky to figure out measurements. Spice grinders are pretty cheap, or maybe you could borrow one from a friend?
Amazing! Blew everyone away with its yumminess and surprising spicy kick. Thank you soooooo much Wanderash for coming up with this one and to food52 for posting it. I am currently making my second batch for Valentine's Day goodies (among other things); I figured this would be a good place to start due to its wonderful shelf life. Happy, happy, joy, joy!
So glad it was a hit! I just made it again-- man, is it good!
Made this for Christmas presents this year - using Trader Joe's crystallized ginger instead of the cherries - and it was amazing!
I used the Trader Joe's bittersweet chocolate bar for it. Much better than their chocolate chips.
I made this with currants, pistachios and cherries. I didn't have the chili, so I just used cloves, cinnamon and nutmeg in the chocolate. I also made a second batch with apricots, walnuts and coconut. Thanks for the idea!
YES!!! I was able to upload to of the Ancho Chili Cinamon Chocolate Bark !!!!
One with all the ingredients around and before breaking it up. AND
A second one in a nice little christmas Santa serving plate.
You can take a look if you go back up this page and just below the original picture you will find two little hands numbers 1 to 5 AND it says Add Foto: Click there and then on LIBRARY and THERE !!! go ...go ....! check them out I'm excited lol !
Yvonne
Hi ! I couldn't upload my pictures of the Ancho Chili Cinnamon Bark That I made yesterday. I enjoyed making it and it came out beautiful (even if I saw so) So If somebody would like to see it I will also put them in my FB account: yvonnecam.
Although I will keep trying. Maybe bringing down the weight of the pictures (2)
I'm eating a piece (2) of it now, wish I could share it with who ever is reading now ('cause you are the only ones I made some....lol)
Take a look will you?! LOL LOL
Happy Holidays !!
Yvonne
Hi! AS SOON as I finish writing this comment, will start my bark. I am an absolute chocoholic, and being mexican the combination of course caught my eye !. So I can give some back to thank you for this recipe: The ancho chili IS the dry version of the big green poblano chile. If you leave to dry a poblano chile it will become an ancho chile.
I can find powdered ancho chili in any big grocery store in the USA, where all the spices are. HAPPY HOLIDAYS !!! ( I'll think of you with every bite !! .......and pound I gain! ...LOL LOL )
This looks like a delicious twist on the chocolate bark I usually make, so I think I'll give it a try. What are your thoughts on shipping it? Do you think it would hold up to a few days in a box with some possible temperature swings?
As long as it dosn't get so hot that it will melt, I think it would ship just fine.
Made this last year, loved it -- and several friends have hinted strongly that they might like it again :) Thanks!
I'm awfully allergic to cinnamon. Can I substitute it with something else? Cardamon?
What a shame! Use the spice mix as a base an experiment with flavors you like. Cardamom might be nice. What about dried orange peel? (You can easily make your own, by removing strips of peel from the orange, then cutting away any pith and leaving the peels out for a few days.) Give it a try and let us know what you come up with!
These look beautiful and sound exactly like what I'm in the mood for these days. I am inspired to look for more sweet and spicy cookies after after experiencing the Naked Beet's divine sour cherry chili creations http://www.food52.com/recipes/1237_chocolate_cherry_chili_cookie , and will move these to the front of the rotation.
Congrats on the cookbook coup!
Congratulations, it's a brilliant recipe. Thank you for sharing it. Happy holidays,
Thank you for the votes!!! I am so excited to be included in the cookbook! This is such a thrill!
So hard to choose. I love how easy these are and how good looking. I love the idea to use this for quick dessert, since I always have some nuts and spices in my pantry. Great idea.
ps - i also love the book mangoes and curry leaves :)
pairing chocolate and cinnamon is genius. thanks for sharing. can't wait to make this!
Unfortunetly, I can't take credit for the chocolate and cinnamon pairing. Mexican's combine the two a lot. Mexican coffee has cinnamon in it too- very warming!
I made this today and just love it. I substituted pecans for the pistachios and crystallized ginger or the dried cherries. Simple to make and presents beautifully. Lovely recipe!
Thank you! I bet the ginger and ancho provided a great ZING! I think candied orange rinds and hazelnuts would be delish too. The combos are endless.
My God, I feel that I'm in Mexico eating chocolate. Great combination.
Herewith, I remark it'll be quite a lark to make my first Chocolate Bark! Anchos away! A-nice today. Fantabulicious!
I love chocolate bark and this recipe is beautiful. :)
Thank you eatboutique! I wrote this version with cherries and pistachios, so the red and green would be "Chistmasy". I think it is very pretty too!
all I can say is when it was in the fridge, that was all I wanted to eat....
Sounds delicious! Can't wait to try it. What is an ancho chile? Where do I find it?
Sarah
read here for more info and uses for ancho chilies http://smashandsniff.blogspot.com/2009/06/ancho-chili.html. see kitty's comment below for where to find it. if there is a Mexican market anywhere near you, that is a sure bet as well. you are about to make a wonderful new discovery!
Wow. Sounds delicious! I make brownies with dried cherries, ancho and cayenne but I never thought of applying those flavors to a bark! Can't wait to try this.
I think the spice mix in this recipe would be absolutely delicious in brownies. It is so versatile. I have put it in chocolate ice cream and rubbed it on a tenderloin.
Chilis and chocolate...a great combination...an explosion of flavors!
Looks absolutely decadent! Where does one get an ancho chili near LF?
hi kitty, you should be able to find whole anchos in your local grocery store. i have seen them sold in Walmart as well. In a pinch, McCormicks brand spices and seasonings sells a ground ancho chili powder. I like to use the whole chili, so i can toast it before grinding it.
Wow! Is the chili fresh? Do you think you could use dried ones or powder?
I would definitely use a dried chili. I use ancho in the recipe because it has a smokey flavor that I love. It is mild and arguable sweet and pairs beautifully with chocolate. Try it! You will love it!
This sounds amazing. I love the combination of chiles and dark chocolate - I might have to make it today.
This looks killer! (I mean it, of course, in a good way :-)).
It really is killer. Make extra for yourself; you won't be able to stop eating it.
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After you toast the spices, you remove the stem and seeds from the ancho.
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Everything goes into the spice grinder together.
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Amanda wields the spice grinder, while Merrill arranges the nuts over a non-stick mat on a baking sheet.
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Amanda tries to dig out the spice mixture without cutting her fingers on the blade.
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Pistachios. You need them without them shells, but it takes all of 5 minutes to shell 2/3 cup.
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Amanda's meat pounder proves its versatility yet again.
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We used semisweet chocolate, but this choice is really up to you.
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Now there are dried cherries in with the nuts. It's important to spread these out evenly so that each chunk of bark gets its share of goodies.
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Amanda diligently stirs chocolate while Merrill takes it easy. All that nut arranging can really take it out of you.
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The spice mixture goes into the melted chocolate. You choose how much to add -- we went with 1 1/2 teaspoons.
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Amanda tells a story -- perhaps about driving a car?
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When you drizzle the chocolate over the nuts and fruit, try to distribute it evenly.
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Then you spread the chocolate out and sprinkle on some leftover nuts before putting the bark in the fridge to firm up.
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Hi I'm not sure where to find ancho chilli here in england, can you recommend a substitute?