I have decided that since it might be difficult for me to come up with tons of different names for these posts, and everyone who might want to find a recipe will have trouble navigating through the different post, I will begin to name these posts with the recipe featured in them. Also I apologize for the lack of posts this month.
This recipe I made for a small get together with friends; however, I found it also was good to put into lunches. It was featured in Cooking Light magazine a couple months back. Also I was reading a magazine called Cooking Clean, or Eat Clean or something similar and found an extremely similar recipe. I guess crystalized ginger is getting pretty popular. The dark chocolate includes crystalized ginger for sweetness to it; the hazelnuts add to the bold flavor and provide crunch, and the cranberries provide the tang. It really is delicious. I love it because I can eat somewhat healthy and still have my chocolate. Always a good thing. I will warn you though eat it away from the container. You might find yourself eating the whole batch without realizing it.
Chocolate Hazelnut Bark
Only slightly adapted from Cooking Light magazine
3/4 cup hazelnuts*
1/3 cup dried cherries or cranberries, coarsely chopped
2 Tablespoons finely chopped crystalized ginger
6 ounces bittersweet chocolate, chopped
*I used the pre-chopped hazelnuts, this will defeat the purpose of the first step. However, if you absolutely do not want the skins in this dish follow these steps.
Preheat the oven to 350 degrees. Place the hazelnuts on a baking sheet. Bake at 350 degrees for 20 minutes, stirring one halfway through cooking. Turn nuts out onto a towel. Roll up the towel, rub off the skins. coarsely chop the nuts.
Or toast the hazelnuts in a dry skillet over medium heat until they are toasty (about 5 minutes). Combine the nuts, cherries, and ginger in a medium bowl.
Place chocolate in a microwave safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring throughly every 15 seconds. Add to the nut mixture, stirring just until combined. Spread mixture evenly on a jelly roll pan lined with foil. Freeze for 1 hour. Break into pieces and serve immediately (or store in the fridge.)
Yields: about 12 ounces