Chocolate Bars with Cashews, Barberry, and Pink Pepper
Baking and Desserts • Turkish
Description
Untempered chocolate will not shine and will quickly start to melt, so for this recipe, it's essential to have a good culinary thermometer on hand.
Ingredients
- 70% Dark Chocolate 15 oz
- Cashew 5 oz
- Almond 0 oz
- Sunflower Seeds 0 oz
- Unsalted peanuts, shelled 0 oz
- Pasilla Pepper 2 spoons
- Rosebuds 2 spoons
- Serviceberries 4 spoons
- Ground dried cherries 0 oz
Step-by-Step Guide
Step 1
Prepare the molds for the chocolate bars — it's easiest to find polycarbonate ones. They need to be thoroughly wiped down to ensure they are dry and clean.
Step 2
Take turns grinding the pistachios (into coarse crumbs), pepper (into powder), and dried rose petals in a mortar. Finely chop the cashews and add the pepper to them. Toast the seeds in a dry skillet for one minute.
Step 3
Melt the chocolate in a double boiler and heat it to 40–120°F, stirring constantly with a spatula. Then immediately transfer the bowl to a cold water bath (it's best to add ice to the water) and cool it down to approximately 27 degrees, continuing to stir. After that, heat it again — this time to 30 degrees.
Step 4
Add the cashews with pepper and barberry to the melted chocolate and gently mix. Fill the molds with this chocolate, removing any excess with a spatula. Tap the filled mold on the table to eliminate any air bubbles inside. Top each chocolate bar with almonds, seeds, cherries, rose petals, or pistachios.
Step 5
Place the molds in the refrigerator for eight hours to let the chocolate set completely.
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