Time: 1 hour 25 minutes
Complexity: easily
Servings: 12

You'll find so many different types of filled chocolate on store shelves! But you can still find countless flavor combinations to suit your tastes, ones you won't find anywhere else but can easily make yourself—your own signature chocolate. Here's an idea for a unique chocolate bar with dried cranberries, roasted almonds, and tangerine zest. Melt the chocolate in a double boiler, stir in the other ingredients, and pour into a mold to set. Crunchy almonds, chewy, tart cranberries, and refreshing zest add new flavors to plain chocolate.

Ingredients:

• 0.5 cup almond needles
• 3 cups chocolate chips (about 1.5 x 340g packets)
• 0.5 cups dried cranberries
• Zest of half a tangerine

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

almond, chocolate chips (granules), dried cranberries, tangerine zest

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Preparation:

Step 1
• Preheat oven to 200°C
Step 2
• Line a 22 x 32 cm baking dish with aluminum foil.
Step 3
• Place the almond needles on a baking sheet. Bake in the oven until lightly browned, shaking the baking sheet occasionally to stir the almonds, about 10-15 minutes.
Step 4
• Melt the chocolate chips in a double boiler over low heat. Stir in the cranberries, slivered almonds, and tangerine zest.
Step 5
• Pour the chocolate onto the prepared baking sheet. Smooth it out, spreading it into an even layer. Cool to room temperature, then refrigerate until firm, at least 1 hour. Use a knife to break the chocolate into pieces of varying sizes.

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