HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Salty Sweets: Delectable Desserts and Tempting Treats by Christie Matheson, includes recipes like Salted Caramels; Black-and-White Almond Bark; and Dark Chocolate Fleur De Sel Cupcakes with Snappy Butterscotch Icing.

I Love Desserts

 

Black-and-White Almond Bark

Makes 20 to 30 pieces

Black-and-White Almond Bark

 

I love making chocolate bark around the holidays, sometimes with peppermint, sometimes with nuts. Its easy to do and it looks impressive—definitely gift-worthy. This is a year- round-appropriate version of bark, and it's delectable with a hint of salt.

  • 8 ounces dark chocolate
  • 1/2 teaspoon fine sea salt
  • 8 ounces white chocolate
  • 1/2 teaspoon pure almond extract
  • 1/2 cup plus 1 tablespoon crushed almonds
  • About 1/4 teaspoon grinder sea salt

1. Line a rimmed baking sheet with parchment paper.

2. Melt the dark chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, stir in the fine sea salt and distribute evenly. Use a rubber spatula or the back of a wooden spoon to spread the mixture about 1/8 inch thick on the parchment-lined sheet. Let cool in the refrigerator for 20 minutes.

3. Melt the white chocolate in a heatproof bowl set over simmering water or in the top of a double boiler. When its melted, remove from the heat to let it cool slightly but not too much, 3 to 5 minutes, and quickly stir in the almond extract and 1/2 cup of the almonds.

4. Spread the white chocolate mixture over the cooled dark chocolate. Combine the grinder sea salt with the remaining 1 tablespoon almonds and sprinkle over the white chocolate before it hardens. Let cool in the refrigerator for 45 minutes or at room temperature for 2 hours. Break into pieces and serve, or store in an airtight container at room temperature for up to 1 week.

 
  • from:
    Salty Sweets
    Delectable Desserts and Tempting Treats
  • by Christie Matheson
  • The Harvard Common Press 2009
  • Hardcover; 144 pages; $19.95
  • ISBN: 1558324151
  • ISBN-13: 978-1-55832-415-2
  • Reprinted by permission.

Buy Salty Sweets

 

Salty Sweets

 
 
Kitchen Gypsy

This page created May 2010


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.