Homemade Chocolate with Anise, Cherries, Apricots, and Cashews
Baking and Desserts • World
Description
Homemade chocolate can be stored in a dry, cool place for no more than a week, tightly wrapped in foil.
Ingredients
- Star anise 1 teaspoon
- Ground dried cherries 0 oz
- Dried Apricots 0 oz
- Bittersweet Chocolate 5 oz
- Macadamia Nuts 0 oz
Step-by-Step Guide
Step 1
Line the bottom of a flat metal baking dish with a sheet of foil, smoothing it out to avoid wrinkles or creases, and place it on the top shelf of the refrigerator.
Step 2
Grind the anise seeds in a coffee grinder.
Step 3
Chop the dried apricots and dried cherries into small pieces and mix them with the crushed cashews.
Step 4
Break the bittersweet chocolate (no more than 60% cocoa) into pieces and melt it in a water bath, stirring occasionally.
Step 5
When the chocolate has melted, remove it from the heat and quickly but thoroughly mix it with half of the fruit and nut mixture and the ground anise.
Step 6
Remove the foil-lined dish from the refrigerator. Using a large spoon, transfer the chocolate mixture into it. (Try to place the chocolate mixture in the center of the sheet of foil.) Use a rubber spatula to smooth the chocolate mixture into a rectangular shape (approximately 25 cm by 12.5 cm). Top with the remaining fruit and nut mixture. Gently press down with the spatula to prevent it from falling apart, and immediately place it in the cold.
Step 7
When the chocolate has hardened (this will take about 30-40 minutes), take it out of the refrigerator. Wrap it in foil, break it into pieces, and serve it piled in a candy dish or simply on a plate.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!