Text 34203, 45 rader
Skriven 2015-12-12 03:34:00 av DAVE DRUM (1:123/140)
Ärende: Five 977
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Solid Gold Chocolate-Almond Bark
 Categories: Five, Candies, Desserts, Snacks, Chocolate
      Yield: 8 Servings
 
     17 oz Bittersweet (60%) chocolate;
           - 2 tb fine grated, rest
           - chopped
  1 1/2 c  Whole, skin-on almonds;
           - toasted, coarse chopped
           Candied ginger or orange
           - peel; opt
 
  Line a 10" X 15" rimmed baking sheet with parchment paper.
  In a double boiler, heat the chopped chocolate over
  simmering water, stirring frequently, until almost melted
  and an instant-read thermometer registers 105øF/40øC,
  about 20 minutes. Remove the pan from the heat and stir
  until the thermometer registers 110øF/43øC, 1 to 2 minutes
  more. Remove the insert from the pan, reserving the pot of
  water. Let the chocolate cool, stirring occasionally,
  until the thermometer registers 87øF/30.5øC, 25 to 45
  minutes.
  
  Add the grated chocolate to the melted chocolate, return
  the insert to the pot and stir constantly over medium-low
  heat until the temperature reaches 90øF/32øC and most of
  the grated chocolate has melted. Remove the insert and
  stir in the almonds. Dry the outside of the insert, then
  pour the chocolate onto the prepared baking sheet; spread
  into an even layer, leaving a 1-inch border. Refrigerate
  for 20 minutes, then let stand at room temperature until
  hardened, about 45 minutes. Using a sharp knife, slice the
  chocolate block into uneven slabs of bark.
  
  From: http://www.rachaelraymag.com/Recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Cakes: 66 cents    Upside Down Cakes: 99 cents
--- MultiMail/Win32 v0.49
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)