 |
|
Fruit-Filled Chocolate Chunks
Tart-sweet cranberries pop in your mouth and contrast beautifully with rich chocolate.
- 21⁄2 cups fresh cranberries
- 1⁄3 cup packed turbinado or light brown sugar
- 2 teaspoons grated orange zest
- 1⁄8 teaspoon salt
- 1⁄2 cup heavy cream
- 11⁄2 pounds bittersweet or semisweet chocolate, chopped
- 11⁄2 cups coarsely chopped pecans or walnuts
- 2⁄3 cup dried cherries, chopped if large
Line a 9 x 9-inch baking pan with 2 pieces of parchment paper crisscross fashion, leaving an overhang on two sides.
In a small heavy saucepan, combine the cranberries, brown sugar, orange zest, and salt, and cook over medium-low heat until most of the berries have popped, about 7 minutes.
In a medium bowl set over a saucepan of simmering water, combine the cream and chocolate, and stir until the chocolate has almost melted. Remove from the heat and stir until smooth. Stir in the cranberry mixture, nuts, and dried cherries.
Pour into the pan and cool on a wire rack. Refrigerate until firm, then remove from the pan and break into bite-size pieces.
Makes About 2½ Pounds
Claim your FREE 21-day preview of The Rodale Whole Foods Cookbook
now—and "taste-drive" all 1,000+ recipes in your own kitchen! CLICK HERE!
|
|
|
 |
|
The Rodale Whole Foods Cookbook is packed with tips to help
you get the absolute best results in the kitchen!
Don't toss those stale cookies! Did you know that you can freshen cookies by heating them in the
oven for about 5 minutes at 325°F? Of course, with the scrumptious recipes in
The Rodale Whole Foods Cookbook, we'd be surprised
if your cookie jar isn't emptied immediately!
|
|
|
|
