Chocolate Tree Bark à la Wolfgang Puck
Chocolate Tree Bark à la Wolfgang Puck
© Wolfgang Puck Catering
Chocolate Tree Bark à la Wolfgang Puck
© Wolfgang Puck Catering
If you are working with raw, shelled nuts, place them in a single layer in a baking dish and roast for about 6 minutes until golden, then remove from the oven and let cool to room temperature. Only then start the rest of the preparation.
Ingredients (Serves 16)
450
g
dark chocolate (64 to 70% cocoa content), coarsely chopped
1/4
cup
pecan halves, roasted
1/4
cup
roasted macadamia nuts, coarsely chopped
1/4
cup
pistachio nuts, roasted and shelled
1/4
cup
sunflower seeds, roasted and shelled
1/4
cup
dried cherries
1/4
cup
dried apricots, chopped
- Line a baking tray with baking paper.
- Put the chopped chocolate in a microwave-safe bowl. Place the bowl in the microwave, set the power to medium and microwave for 20 seconds. Stir the chocolate with a rubber spatula and if it is not completely melted, microwave again for 20 seconds. Then stir again and repeat or stir until the chocolate is smooth.
- Spread the melted chocolate on the baking sheet lined with paper. The layer should be between 0.5cm and 1cm thick, the edges do not need to be perfect, as the chocolate will be broken up anyway.
- Immediately sprinkle the pecans, macadamias, pistachios, sunflower seeds, cherries and apricots over the still-melted chocolate.
- Let the chocolate set until solid. This will take about 20 minutes at cool room temperature or 5 to 10 minutes in the refrigerator.
- Break the chocolate into coarse portion pieces and store in a covered container at cool room temperature until ready to serve.
Tip
You can also use other types of chocolate, but then you need to adjust the temperature and duration of the melting process.
FIND OUT MORE
-
Chocolate and Chestnut MousseFresh chestnuts give this wonderfully creamy mousse an autumnal touch -
Black and White Chocolate MousseA melt in the mouth dessert - simply delicious! -
Chocolate Soufflè with Quince Cinnamon Chutney and SabayonChristian Schuster's creation for a romantic dinner: chocolate soufflé with quince cinnamon chutney. -
Chocolate and Ginger TartThe combination of chocolate and ginger not only tastes irresistibly good, but has real power. -
Chocolate TiramisuFancy a quick chocolate tiramisu? Julian Kutos offers the perfect recipe for impatient chocoholics.
