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Recipe: Chocolate Fruit Bark
Not that plain chocolate is lacking by any extent of the imagination, but it sure wouldn’t hurt to experience extra taste and texture with some fun additions to your favorite bar. This chocolate bark recipe uses dark chocolate — at least 70 percent cocoa — and adds some dazzle to it with dried apricots and figs, raisins, and cashews. The addition of the dried fruit and nuts spreads out the chocolate’s intensity, and adds in a healthy dose of antioxidants and fiber. I like to carry this bark around in a plastic bag for a pop of energy whenever I need one. Enjoy!
What You’ll Need:
12 ounces of 70 percent Baker’s chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried figs, chopped
1/2 cup raisins
1/2 cup cashews, chopped
Tools: 1 large baking sheet (about 11x18 inches) Parchment paper
What to Do:
- Melt chocolate over a double boiler until smooth.
- Pour chocolate over parchment paper-lined baking sheet, spreading so it so that it is about 1/4-inch thick.
- Evenly sprinkle dried fruit and cashews over the chocolate.
- Place the bark into the refrigerator for about 20 minutes, or until the chocolate hardens. (In the summer heat, keeping it in the freezer will make for an even more portable — and refreshing — treat!)
Comments Leave a comment
Thanks Aylin! I think the chocolate fruit bark sounds great! I love the fact that it has 5 ingredients opposed to a Snickers or something that has 15 names you can't even pronounce. Can't wait to try it!
The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions.