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Prep time
15 minutes
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makes
1.5-2 pounds
Author Notes
I buy relatively expensive 100% cocoa chocolate from the “Bar & Cocao” web site. Sometimes I do not eat it fast enough and the chocolate sort of hardens up (hard to explain), where it seems to be a little more crunchy than smooth. It’s not blooming, but it’s less appetizing. Plus, it is really rare to find these 100% bars with nuts, and I love that combination. So, when the chocolate gets a little old, it can easily be revived by using it to make a nutty bark. I keep cocoa butter on hand, and I think it helps to restore the chocolate. —Brian Coppola
Ingredients
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1 pound
chocolate (mix of old and outdated bars)
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2 ounces
cocoa butter
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4 ounces
sugar free chocolate chips
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3 cups
nuts (mix of whole raw cashews and whole hazelnuts)
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1/2 cup
chopped nuts
Directions
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Wrap a ¼ sheet pan with non-stick foil.
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Chop up about a pound of old chocolate (or new, for that matter).
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Melt the chopped chocolate in a bowl that is sitting on a saucepan containing a shallow layer of lightly boiling water. Do not let the steam get too vigorous. At some point, about ¾ way through the melting, I can usually just turn off the heat.
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As the chocolate melts, and in the chunks of cocoa butter and the chocolate chips. Keep stirring with a spatula until the mixture is smooth.
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Add the nuts, mix well.
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Pour onto the sheet pan and spread evenly.
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After a few minutes, sprinkle the top with the chopped nuts.
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Cover with foil and let cool slowly at room temperature for 3-4 hours, until firm. Then cool in the refrigerator overnight.
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Remove from the pan. Remove the foil. Cut/chop into pieces.
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