Tropical Fruit Bark
Packaged in a festive tin or cellophane bag, this is a colourful, sweet gift. Check the ingredient list when buying white chocolate. It should include cocoa butter, sugar, dry milk solids and vanilla. Avoid less-expensive white chocolate, which is usually whiter than good-quality cream-colour white chocolate, because vegetable fats have replaced some or all of the cocoa butter.
Servings: 11/2 lb (750 g)
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 73 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 2% |
| vit C | 7% |
| folate | 1% |
Suggested Recipes
1 lb (500 g) white chocolate, chopped
1/2 cup (125 mL) chopped macadamia nuts
1/2 cup (125 mL) diced dried mango
1/2 cup (125 mL) diced dried papaya
1/2 cup (125 mL) diced candied pineapple
Preparation:
Line rimmed baking sheet with parchment paper; draw 12- x 8-inch (30 x 20 cm) rectangle on paper. Turn paper over.
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; stir in macadamia nuts, mango, papaya and pineapple. Spread evenly onto rectangle on paper.
Refrigerate until firm, about 1 hour. Break into pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Additional Information
-
Variations
Marbled Almond Bark: Melt 8 oz (250 g) semisweet chocolate as above. Omit dried fruit and macadamia nuts; add 2 cups (500 mL) toasted whole unblanched almonds. Spread mixture as above. Reduce white chocolate to 8 oz (250 g); melt. Spoon over semisweet chocolate and swirl with tip of knife.
Black Forest Bark: Omit white chocolate. Melt 1 lb (500 g) semisweet or bittersweet chocolate as above. Omit dried fruit and macadamia nuts; add 2 cups (500 mL) dried cherries or cranberries.
Tags:
Candies and Confections; Chocolate; Fruits; Nuts; Boil/Simmer; Freeze or Refrigerate; Christmas; Make-Ahead;
Source
Canadian Living Magazine: January 2003
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