Wednesday, December 31, 2008

Dark chocolate meets cardamom

dark chocolate barkIn a couple of hours I will be headed to a New Years Eve dinner party at my friend Joan's house. When dishes were being assigned earlier in the week I jumped at the chance to bring dessert.

Why? Because I've been dreaming about making the Deborah Madison recipe for Chocolate Bark with Cardamom and Sea Salt, Apricots and Pistachios ever since I discovered it this month.

I am known for having a weakness for dark chocolate and cardamom, leaving me no choice but to make this treat. Other than the signature ingredients, the recipe only requires four others - pistachios, raisins, dried apricots, and sea salt. They all come together nicely in this treat - the sweet complementing the salty, just right.

melting chocolateTo get started I melted a 5 oz bar of Green & Blacks organic chocolate (72% cacao). Since chocolate easily burns, I made sure the pot did not directly touch the stove. So I setup a medium-size pot inside a large one that contained simmering water. It worked perfectly.

Once you get this set up the rest is easy. You just add a bit of cardamom, 3 tbsp of chopped dried fruit and another 3 tbsp of chopped pistachios. Pour into a deep dish or pan (10 x 8 inches), add a bit of sea salt, and insert in refrigerator for about an hour to cool. And voila! You've got bark.

If you're also planning to make this for a party, take it from me, don't make it too far in advance. The wait will kill you!

Here's to a delicious 2009!

4 comments:

Trupti said...

Cardamom is a favorite! I am sipping some cardamom cafe au lait right now!

this sounds like my kind of recipe! happy new year to and yours.

trupti

Kevin said...

I like the sound of the chocolate and cardamom combo.

Hayley said...

This sounds so tasty. My brother's girlfriend just made us some dark chocolate bark with hazelnuts and dried cherries, and now I want this version!

Dani Spies said...

This sounds so good and SO creative... and so simple. Guess I'll have to give it a try.

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