Marbled chocolate bar with almonds and dried apricots
Votes: 1
Time: 1 hour 25 minutes
This chocolate bar, with its sprinkles and dark and white stripes, looks exquisite, and it's incredibly easy to make. Pour two melted chocolate bars—one dark and one white—onto a sheet of foil and swirl them to create a marbled pattern. While the chocolate is still wet, sprinkle it with slivered almonds, dried apricots, and fennel seeds. To ensure the chocolate looks shiny and smooth, like store-bought chocolate, temper it according to the step-by-step recipe. Break the finished bar into pieces and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g dark chocolate
- 220 g of white chocolate
- 0.5 cup almond needles
- 0.5 cup chopped dried apricots
- Toasted fennel seeds, for sprinkling
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Recipes with similar ingredients: dark chocolate, white chocolate, dried apricots, fennel seeds, almond
Cooking the dish according to the recipe:
- Line a baking sheet with foil (shiny side up); smooth out any wrinkles. Make sure all your tools are dry.
- Using a large knife, chop the white and dark chocolate into 1-cm pieces. Set aside 0.5 cups of dark chocolate and place the remaining dark chocolate in a microwave-safe bowl. Microwave for 15 seconds, then stir with a silicone spatula. Continue microwaving and stirring in 15-second intervals until all the chocolate is melted, about 3 minutes total. Immediately add the reserved 0.5 cups of dark chocolate pieces to the bowl. Stir vigorously until melted and shiny. Repeat with the white chocolate in a separate bowl. Don't worry if a few small pieces remain.
- Pour both chocolates next to each other onto the prepared baking sheet; using a silicone spatula, swirl them together and spread them into a circle 25-30 cm in diameter and about 0.5 cm thick.
- Evenly spread the almond needles and dried apricots over the chocolate and press lightly. Sprinkle with fennel seeds. Let the bar set completely at room temperature, about 1 hour. If the room is too warm, you may need to put the chocolate in the freezer for a few minutes. Break the bar into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
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