I seem to be on a dark chocolate kick (who isn’t?) and this is a yummy one as well. So, pour a coffee, start this and then…..and then….when done, indulge yourself as it was soooooo difficult to make. NOT!
- 12 oz. darkest chocolate (not bitter), chopped
- 1/2 tsp. ground anise
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1 cup salted pistachios, chopped
- 1/2 cup chopped candied ginger (my favourite stuff)
- pinch fleur de sel
Line a cookie sheet with foil. Set aside.
In a metal bowl over a saucepan of simmering water, melt the chocolate until smooth. I always add a touch of warmed whipping cream with it so it will melt smoothly.
Remove from heat and add the one half of the cranberries, pistachios and ginger. Spread onto the cookie sheet and add the remaining fruit and nuts and ginger. press slightly to adhere. Sprinkle with the sel.
Chill completely for about 45-60 minutes. Break into pieces and if there is any left by the end of the day, it can be stored in the fridge in a sealed container between waxed paper for up to 4 months. You can start laughing now ‘cuz that won ‘t happen. Guaranteed.