Ingredients with Measurements:
- 1 cup roasted cashews (kacang mete)
- 12 oz. dark chocolate chips
- 1/4 cup dried cranberries
- 1/4 cup shredded coconut
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips in a double boiler or microwave-safe bowl, stirring occasionally until smooth.
3. Pour the melted chocolate onto the parchment paper and spread it out evenly.
4. Sprinkle the roasted cashews, dried cranberries, and shredded coconut on top of the melted chocolate.
5. Gently press the toppings into the chocolate to ensure they stick.
6. Place the baking sheet in the refrigerator for 30 minutes or until the chocolate has hardened.
7. Once the chocolate has hardened, break it into pieces with your hands or a knife.
8. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes approximately 12 servings.
Nutritional information:
Calories per serving: 220
Total fat: 15g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 23g
Dietary fiber: 3g
Total sugars: 15g
Protein: 3g
Substitutions for ingredients:
- You can substitute roasted peanuts or almonds for the cashews.
- You can substitute raisins or chopped dates for the dried cranberries.
- You can omit the shredded coconut if desired.
Variations:
- You can use milk chocolate or white chocolate instead of dark chocolate.
- You can add other toppings such as chopped pretzels or mini marshmallows.
Tips and Tricks:
- Make sure to spread the melted chocolate evenly on the parchment paper to ensure all the toppings stick.
- Use a sharp knife to break the chocolate bark into pieces.
- Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Storage Instructions:
Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Reheating Instructions:
This recipe does not require reheating.
Presentation Ideas:
Serve the chocolate bark on a platter or in a decorative tin.
Garnishes:
Garnish with additional shredded coconut or chopped nuts.
Pairings:
Serve with a glass of cold milk or a cup of hot tea.
Suggested Side Dishes:
This recipe does not require a side dish.
Troubleshooting Advice:
- If the chocolate is too thick, add a teaspoon of vegetable oil to thin it out.
- If the chocolate is too thin, add more chocolate chips and melt again.
Food Safety Advice:
- Make sure to wash your hands and all equipment before preparing the recipe.
- Store the chocolate bark in the refrigerator to prevent spoilage.
Food History:
Chocolate bark originated in the United States in the early 20th century.
Flavor Profiles:
This recipe has a rich and chocolatey flavor with a crunchy texture from the cashews and chewy sweetness from the dried cranberries.
Serving Suggestions:
Serve the chocolate bark as a dessert or a snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Chocolatey, Nutty, Crunchy