If you like chocolate and you feel like messing with it at home to combine it with other flavors, you have to try this recipe Chocolate with nuts, pumpkin seeds and apricot dried apricots. It is one of those elaborations that I like so much for the versatility it offers and for how tremendously easy it is to prepare.
In the Anglo-Saxon world it is known as bark, "bark," because of its appearance reminiscent of tree barks that are cracked into irregular sheets or portions. We don't need molds or special accessories, just melt chocolate, spread on sulfurized paper, add toppings and chop roughly when it has dried.
IngredientsFor 12 units
- Good quality dark chocolate 300 g
- Sweet Ears 6
- Pumpkin seeds 40 g
- Flax seeds 20 g
- Raw peeled almonds 70 g
- Raw peeled hazelnuts 20 g
How to make chocolate with nuts, pumpkin seeds and apricot dried apricotsDifficulty: Easy
- Total time 30 m
- Elaboration 10 m
- 20 m cooking
Try to choose a good dark chocolate with a high percentage of cocoa and a good quality brand. We are going to temper it a little just to make it look better, although in this case it is not a fundamental step. The combination of nuts can be completely varied to taste.
Chop the chocolate and put 2/3 to melt in the water bath, always ensuring that the temperature is not very strong and that the water does not rub the chocolate bowl. When it is molten and very liquid, set aside and add the rest of the chocolate, mixing well so that it melts and lowers the temperature. Reheat a few minutes and let cool slightly.
Meanwhile arrange the nuts and seeds on a baking sheet and bake at 180 ° C for about 10-15 minutes, until they have been roasted, watching well Do not burn. Bring to a fountain extending them well to cool.
Chop apricot dried apricots diced little ones. We must ensure that they are of quality, without added sugar or covered with oils or waxes, and very tender and juicy.
Cover a square brownie type mold or a simple baking sheet with sulfurized paper and pour the molten chocolate. To extend using gravity by moving the mold or with a spatula, leaving a thickness of about 5 mm, or to taste.
Spread over the combination of nuts and dried apricots, without pressing them. Let cool so that it completely solidify at room temperatureAt least one hour, better two or three. It depends on the area and the time of the year. Cut into portions with the hands breaking the chocolate.
With what to accompany the chocolate
This Chocolate with nuts, pumpkin seeds and apricot dried apricots It is an ideal Christmas recipe because we can enjoy it at any time or wrap it as a gift and have a sweet touch with friends and family. In winter it can be stored in an airtight container placed in a cool place, or directly in the fridge.
Ideally, take it out at coffee time or have small portions ready for a healthier sweet snack than commercial chocolates. If we use fine black chocolate and with little sugar, much better.