Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Dolce: Chocolate Bark, Dark & White

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For the holidays this year, I wanted to make two different types of chocolate bark as a gift for friends and coworkers. Chocolate bark is so easy, so I wanted to try something new by infusing Mediterranean flavors. I created a dark chocolate with figs, almonds, and sea salt and a white chocolate with apricots and pistachios; the first was salty, sweet, and familiar; the second was a nutty, unique combination. All in all, the chocolate bark turned out great and was very well-received. The verdict is still out as to which was the best. Make your batch and cast your vote. Happy Holidays! —jacque

Ingredients

–Dark Chocolate with Figs, Almonds, and Sea Salt–

10 ounces dark chocolate {I like to use 70% or darker}

1 cup dried figs, chopped

2/3 cup almonds, chopped

2 teaspoons sea salt

–White Chocolate with Apricots and Pistachios–

10 ounces white chocolate

1 1/2 cups dried apricots, chopped

1 cup pistachios, shelled and ground

Directions

1. Line a baking sheet with parchment paper.

2. Break down chocolate into small pieces (1″ x 1″ max) and place into medium-sized saucepan.

3. Melt chocolate over low heat until smooth.

4. Fold in additional ingredients and mix well.

5. Spread chocolate mixture onto baking sheet. Press into sheet so that chocolate is the same thickness throughout.

6. Chill chocolate in refrigerator for 45-60 minutes until hardened.

7. Smash {or cut} into smaller pieces {this part is fun}.

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Information

This entry was posted on November 26, 2012 by in Dolce, Uncategorized and tagged , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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