As in the previous recipe, any combination of fruits and nuts can be used.
|Candied orange peel, chopped|
|Milk, white, or dark couverture, tempered|
1 Roast the hazelnuts, almonds, and pistachios 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 and fruits in 5 × 3–in/127 × 76–mm block-style molds.
3 Pipe the tempered couverture over the nuts and fruits and place in the refrigerator for 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 and fruits on a 13 × 18–in/330 × 458–mm half-sheet pan and pipe the tempered couverture over them to create Fruit and Nut Bark.
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