- 20
Ingredients
- 2 cups semisweet chocolate chips or 16-ounce bittersweet chocolate bar, broken into pieces
- 1 tsp. ground cardamom
- 1/4 cup dried mulberries
- 1/4 cup dried tart cherries
- 3/4 cup almonds, toasted and coarsely chopped
- 1/2 cup pistachios, toasted and coarsely chopped
- 2 tsp. coffee beans, coarsely chopped
- Pinch of fleur de sel, Maldon, or kosher salt
Preparation
Step 1
1. Grease baking sheet and line with parchment paper.
2. Melt the chocolate in a large stainless steel bowl placed over (not touching) simmering water in a pot. Add the cardamom and stir to dissolve for a couple of minutes. Turn off the heat and stir in half of the mulberries, cherries, almonds and pistachios.
3. Remove the bowl from the heat and dry the bottom with a towel. Pour the chocolate onto the prepared baking sheet. With an offset or rubber spatula spread the chocolate in a wide rectangle about 1/4" thick. Sprinkle with the remaining nuts, dried fruit and the coffee beans. Press gently into the chocolate. Dust with the salt.
4. Cool in the refrigerator for about 2 hours until hard. When firm slide chocolate onto a cutting board and cut or break into pieces. Keep refrigerated until just before serving.