White chocolate bar with whole pistachios, dried cranberries and dried apricots
Votes: 1
Time: 2 hours 25 minutes
Complexity: easily
Quantity: 16 pcs.
Complexity: easily
Quantity: 16 pcs.
Transform plain white chocolate into an interesting and delicious bar filled with nuts and dried fruits. A perfect combination is salted pistachios, dried cranberries, and dried apricots. And making this treat is incredibly simple. Just melt the chocolate, pour it onto parchment paper, shaping it into your desired shape, and while it's still warm, top it with nuts and dried fruits. Once it hardens, you'll have a rather rough-looking chocolate bar, but its simplicity is precisely its charm. Break the chocolate into random pieces and enjoy. Or place the pieces in a clear bag, tie with a pretty ribbon, and give your loved ones a special, homemade chocolate treat.
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:
- 0.5 cup whole salted pistachios, shelled
- 450 g white chocolate, finely chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, cut into medium cubes
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Use a pencil to draw a 20 x 25 cm rectangle on a sheet of parchment paper. Turn the paper over so the line is facing down and place it on a baking sheet.
- Spread the pistachios in a single layer on another baking sheet and toast in the oven for 8 minutes. Then set them aside to cool.
- Place three-quarters of the white chocolate in a heatproof glass bowl and microwave on high for 30 seconds. (For accuracy, time your watch.) Stir the chocolate with a silicone spatula, return to the microwave for another 30 seconds, then stir again. Continue heating and stirring every 30 seconds until the chocolate is melted. Immediately stir in the remaining chocolate and let it sit at room temperature, stirring frequently, until smooth. (If it needs to warm up a bit more, microwave for another 15 seconds.)
- Pour the melted chocolate onto parchment paper and spread it lightly, filling the drawn rectangle. Sprinkle the cooled pistachios, cranberries, and dried apricots evenly over the top. Press the nuts and fruit lightly to ensure they set in the chocolate. Let it set for at least 2 hours or refrigerate for 20 minutes. Cut or break the chocolate bar into 16 pieces and serve at room temperature.
Categories:
recipe / Festive dishes / Desserts / Candies / Ina Garten
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