Chocolate And Other Confections

Everyone needs a bit of decadence now and then!

Recipe Index

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Chocolate Bark
 Dark Chocolate and Chili Bark

Dark Chocolate Fruit and Nut Bark (Tom's 2012 Taste Of Home Winner)

Dark Chocolate Pomegranate and Candied Ginger Bark (Tom's 2013 New York Times Video)

White Chocolate Peppermint and Candy Cane Christmas Bark

Other Confections
Chocolate Covered Almond Filled Apricots

Chocolate Cherry And Walnut Clusters

DARK CHOCOLATE POMEGRANATE AND GINGER BARK 
Serves 6
When you put the whole piece into your mouth and bite into it, you get the richness of the chocolate with a burst of pomegranate juice laced with the ginger crystals!!

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons minced candied ginger
1/4 tsp. fine sea salt
 

Line a baking sheet with a silicone baking mat, waxed paper, or chocolate transfer sheet.  Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.  (You can also melt the chocolate in a double boiler pan or bowl over another pan of simmering water, making sure the water is not touching the top pan). Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into bite size chunks with your hands (be careful not to crush the seeds, and need not be consistent sizes and shapes), and serve.

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DARK CHOCOLATE FRUIT AND NUT BARK (Tom's 2012 Taste Of Home Winner)
Makes 1/2 Pound
In the winning recipe, Tom included teaspoon of instant espresso powder for a sophisticated mocha flavor. There can be many other variations used here--see below.

8 ounces dark chocolate
4 ounces chopped toasted pecans or walnuts
4 ounces chopped dried cherries and/or cranberries
1 teaspoon walnut extract
sea salt to sprinkle

Line a rimmed baking sheet with a silicone baking mat, parchment, or chocolate transfer sheet.  Melt chocolate in top of double boiler until smooth, making sure the water is not touching the top pan. (You can also put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.) Fold in 1/2 of the nuts 1/2 of the fruit. Add extract and stir. Pour onto lined rimmed baking sheet; sprinkle the rest of the nuts and fruit evenly over the chocolate pressing in a bit and sprinkle with sea salt. Chill until set, about 30 minutes. Break apart in bite size pieces for servings--need not be consistent sizes and shapes.

Variations:
This bark can be as simple or complex and you like, For example, try a tropical bark with chopped dried mango or pineapple, coconut and macadamia nuts

  • Substitute other dried fruits, e.g., chopped dried apricots, raisins, chopped dried mangos, dried strawberries, dried blueberries, dried raspberries etc.

  • Mix in other ingredients, e.g., minced crystallized ginger, coconut, mini pretzels, chopped glace mixes fruits, mini hard candies, rice cereal, cornflakes, cooked crisp bacon, orange zest, lemon zest, etc.

  • Substitute other nuts, e.g., macadamia nuts, pistachios, peanuts, cashews, etc.

  • Substitute other flavorings, e.g., raspberry extract, maple extract, cherry extract, orange extract, brandy extract, mint extract, etc.

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CHOCOLATE COVERED ALMOND FILLED APRICOTS 
Makes 24 Confections

24 unskinned whole almonds, toasted lightly
24 dried apricot halves
6 ounces (l cup) semisweet chocolate

Wrap each almond in an apricot half, pressing edges of apricot together to enclose almond. In a metal bowl set over barely simmering water melt chocolate, stirring until smooth. (You can also melt the chocolate in the top of double boiler until smooth making sure the water is not touching the top pan; or put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.) Working with 1 apricot at a time, dip apricots in chocolate, coating thoroughly, and put on a wax paper-lined tray.  Chill until chocolate is harden, about 30 minutes or more. Confections keep in an airtight container in a cool place for about one week.

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CHOCOLATE CHERRY AND WALNUT CLUSTERS 
Be creative, try other variations, e.g., different fruits (cranberries, raisins, apricots), different nuts( pecans, peanuts, macadamia nuts), or other ingredients (pretzel pieces, coconut, rice krispies, etc.)

1 cup toasted walnuts, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped
1/8 teaspoon sea salt
1/2 teaspoon walnut extract (optional)

In a bowl, toss together the walnuts and the cherries. Line a baking sheet with waxed paper or a chocolate transfer sheet. Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. (You can also put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.) Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters. Stir the fruit-nut mixture and the salt into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the prepared baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.

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WHITE CHOCOLATE PEPPERMINT AND CANDY CANE CHRISTMAS BARK
Makes 1/2 Pound

8 ounces high quality white chocolate
4 ounces chopped peppermint mint candy canes
1 teaspoon mint extract
colored sprinkles

Line a rimmed baking sheet with a silicone baking mat, parchment, or chocolate transfer sheet.  Melt chocolate in top of double boiler until smooth, making sure the water is not touching the top pan. (You can also put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.) Chop the candy canes into small pices. Fold in 1/2 of the candy canes. Add mint extract and stir. Pour onto  lined rimmed baking sheet sprinkle with the remainder of the candy canes and colored sprinkles. Chill until set, about 30 minutes.

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DARK CHOCOLATE AND CHILI BARK
Makes 1/2 pound

8 ounces dark chocolate melted
1 tablespoons minced chipotle chili in adobo sauce
1 tablespoons minced fresh jalapeņo chili without seeds or ribs
1 teaspoon almond extract
1/2 teaspoon sea salt
 
Line a rimmed baking sheet with a silicone baking mat, parchment, or chocolate transfer sheet.  Melt chocolate in top of double boiler until smooth, making sure the water is not touching the top pan. (You can also put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth.  Do not microwave until the chocolate is completely melted as it will become burnt and seize.) Combine melted chocolate and chilis. Pour onto lined cookie sheet. Spread out evenly and top with a sprinkling of sea salt. Chill 30 minutes break into bite size pieces.

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    These confections also make great gifts.
      Surprise your Sweetheart with some
    Dark Chocolate Pomegranate and Candied Ginger bark on Valentines Day

    Updated April 26, 2015