Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Dark Chocolate Bark with Toasted Almonds and Dried Blueberries

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Dark Chocolate Bark with Toasted Almonds and Dried Blueberries Empty Dark Chocolate Bark with Toasted Almonds and Dried Blueberries

    Post by Lobo Wed 13 Jan 2016, 8:59 pm

    Dark Chocolate Bark with Toasted Almonds and Dried Blueberries Img24l
    Dark Chocolate Bark with Toasted Almonds and Dried Blueberries
    Dark Chocolate Bark with Toasted Almonds and Dried Blueberries Translucent
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    Get a hit of antioxidants and omega-3s at dessert time with this nutty, fruity chocolate bark. Melting the chocolate slowly over very low heat will yield the best results. You can also melt it a few seconds at a time in a microwave; stop cooking before the chocolate is completely melted and stir out the last few lumps until smooth.






    • 189

    Ingredients:


    • 8 oz. bittersweet chocolate, chopped 
    • 1/3 cup almonds, toasted and coarsely chopped 
    • 1/4 cup dried blueberries 

    Directions:

    Line a baking sheet with waxed paper. In a bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, just until the mixture is melted and smooth. Remove from the heat.

    Stir the almonds and blueberries into the melted chocolate. Using a heatproof rubber spatula, scrape the mixture onto the prepared baking sheet and spread out to a thickness of 1/4 inch.

    Refrigerate the chocolate bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container in the refrigerator for up to 1 month. Makes 12 oz. bark; serves 4.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).
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