Mendiants Chocolate With Dried Fruit And Nuts Recipes

Steps:

• Preheat oven to 350 degrees. In a medium bowl, stir together corn syrup and nuts to coat. Sprinkle with sugar, and stir to combine. Transfer to a baking sheet. Bake until toasted, 8 to 10 minutes. Let stand until cool enough to handle. Break up to separate into individual nuts.
• Meanwhile, place half the chocolate in a heatproof bowl and melt in the microwave oven; transfer melted chocolate to another vessel to cool. Gradually add remaining chocolate, stirring until melted. Use a candy thermometer to check the temperature. Stop adding chocolate and blending once chocolate reaches 88 to 90 degrees.
• Spoon 1 tablespoon of chocolate onto a parchment paper-lined baking sheet, and spread to a circle 1 1/2 inches in diameter using the back of a spoon, making about 10 circles. Working quickly, press 4 or 5 pieces of a mixture of nuts and fruit onto each disk. Sprinkle lightly with coconut. Repeat process with remaining ingredients. Let stand until firm.

Steps:

• Spoon 1-tablespoon dollops of chocolate onto parchment-lined baking sheets (you can also fill a small squeeze bottle with the chocolate and squeeze dollops onto baking sheet); bang a few times on countertop to flatten slightly. Top with a few pieces of dried fruit and a nut or two.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

Steps:

• Line small baking sheet with foil. Melt chocolate chips in medium bowl over saucepan of simmering water, stirring until melted and smooth. Pour melted chocolate onto foil, spreading with offset spatula to thickness of scant 1/4 inch. Scatter nuts and dried fruit over chocolate. Sprinkle with ginger. Sprinkle with fleur de sel. Chill until chocolate is firm, about 30 minutes. Peel off foil. Cut chocolate into irregular pieces. Serve bark slightly chilled.