Chocolate, chocolate everywhere and lots of drops to drink.
This gorgeous bark is one that Dave had made for me for Valentine’s Day a couple of years ago. Truth to be told, his bark is better than mine. Candy maker, I’m not, though my toffee was to die for this year. (pat pat)
Make someone happy. This bark is quick, incredibly decadent, makes lots, and is much less expensive than a big box of perhaps elderly chocolates off the store shelf. It’s also a beautiful candy you might want to make together. The recipe came from the Food Network (courtesy Dave Lieberman), as do so many scrumptious things these days. There is hardly an easier dessert to make except perhaps to clean strawberries and arrange them in a bowl come summer. And that’s not really making dessert. Serve with a little port or a coffee laced with brandy.
Dave’s Cranberry Almond Chocolate Bars with Tangerine Zest
1/2 c slivered almonds
3 cups chocolate morsels (I like 1/2 milk chocolate and 1/2 bittersweet)
1/2 c dried cranberries (We like cherries, too.)
1/2 tangerine, zested
Preheat oven to 400 F.
Line a 13×9″ baking pan with aluminum foil.
Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10-15 minutes.
Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.
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Lose 10 Pounds in 8 Weeks or Subtract 35,000 Calories — Update
I finally got the crud the rest of the world has had, so I am off schedule a bit this week. 3 pounds so far and even while ill I’ve stayed on the food program. For now, the exercise portion is off-schedule. I’ll be back at it as soon as I’m able to stay on my feet for longer than a few minutes.
Sing a new song,
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