This recipe makes a 10-by-6-inch slab of bark.
|5||oz. bittersweet chocolate (70-percent cacao), chopped into chunks|
|½||tsp. cardamom seeds, toasted in a dry skillet until fragrant|
|3||Tbsp. Red Flame raisins or dried apricots, cut into small pieces|
|2 to 3||Tbsp. salted green pistachios, some left whole, some cut into large pieces|
|~||Fleur de sel (sea salt)|
Culinate editor’s note: Don’t have the exact nuts or fruit called for? Try other fruit-and-nut combos, such as the trio used by Oregon chocolatier Petits Noirs for their mendiants, or “beggars”: dark chocolate decorated with whole pistachios, diced Calmyrna figs, and fennel seeds.
Related article: Fruity winter desserts
This content is from the Deborah Madison collection.
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