This is similar to the recipe on page 78, but the following provides a nice chocolate-to-nut ratio for an all-nut candy. This recipe is very versatile. You can select any combination of nuts to place in the block molds for bars, or you can place the ingredients on a sheet pan to make fruit and nut bark.
|Milk, white, or dark couverture, tempered|
1 Roast the pistachios, almonds, and hazelnuts at 340&F/171.1&C until golden brown.
Be careful with the pistachios, as they roast quickly. Let cool. Chop nuts if needed to fit into molds.
2 Place the nuts in 5 × 3–in/127 × 76–mm block-style molds.
3 Pipe the tempered couverture over the nuts and place in the refrigerator for 5 minutes to set.
4 Flip the mold over, and the chocolate will naturally come out.
5 Store in an airtight container in a cool, dark place.
Sprinkle the roasted nuts on a 13 × 18–in/330 × 458–mm half-sheet pan and pipe the tempered couverture over them to create Chocolate Nut Bark.
Replace the nuts with 12.7 oz/360 g of diced candied or dried fruit to create Chocolate Fruit Blocks or Bark. Candied orange peel, dried cherries, dried apricots, and dried cranberries are all good choices.
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