Time: 1 hour 35 minutes
Complexity: average
Quantity: 650 gr.

Dried cranberries and pistachios not only provide a pop of color, but also add texture to this treat, which can be used as a gift if desired.

Ingredients:

• 450 g finely chopped white chocolate
• 1.5 tsp nut butter or flavorless oil
• 1/2 cup dried cranberries
• 1 and 1/4 cups roasted and shelled pistachios
• Additional accessory: Chocolate thermometer

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

white chocolate, cranberry, pistachios, nuts

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Preparation:

Step 1
• To temper the chocolate in this recipe, you'll need a double boiler. If you don't have one, make your own: take a stainless steel boiler and bowl. Place the bowl on top of the boiler, leaving a small gap between the bottom of the bowl and the bottom of the boiler. Keep another bowl of approximately the same size handy for transferring the chocolate to cool. Place a chocolate thermometer on a towel. Line a baking sheet with foil.
Step 2
• Fill the bottom of the double boiler with water to a depth of about 5 cm and bring it to a simmer over medium-low heat. Place the top bowl over the hot water and add the chocolate. Slowly melt the chocolate, stirring with a heat-resistant silicone spatula. As the chocolate begins to melt, check the temperature periodically. It should be 28-30°C (82-86°F). If the temperature rises above this level, quickly transfer the chocolate to another bowl and stir vigorously to cool the mixture slightly. Return the bowl to the double boiler and maintain the temperature at 28-30°C (82-86°F).
Step 3
• When almost all the chocolate has melted, remove the bowl from the pan of hot water. Stir vigorously until the chocolate is completely melted. Check the temperature again. Add the butter and stir until evenly distributed. The chocolate is now ready to use. Maintain its temperature at 28-30°C, briefly returning it to the water bath if necessary.
  
  Quickly fold the berries and nuts into the chocolate. Spread the chocolate mixture onto the prepared baking sheet in a 1/2-inch-thick layer, enclosing the berries and nuts. Let the chocolate set at room temperature. Break into uneven pieces. Store in an airtight container at room temperature.

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