Chocolate Season has arrived. Pristin blue sky for a week after Thanksgiving, warm nice days were continuing in the SF Bay Area, but all of a sudden a strong wind for a day and rain all day next, though most of the brown, red and yellow leaves have fallen to the ground. We are entering the winter season. In spite of this change of weather, the day time temperatures are still quite warm. Sorry for the people in many other states. However, putting the house-heater on, wearing long sleeves and cooking warm dishes, we are catching up to the cold winter; chocolate season has definitely arrived.
From so many desirable recipes to choose from, I picked these two; Dark Chocolate Candy with dry fruits and nuts (no-baking; quick and tasty), and irresistible French Chocolate Macaron. My house smells entirely chocolate. Let’s Coco Beat this Holiday season!
CHOCOLATE CHUNKS WITH FRUITS AND NUTS
Recipe adapted from Gourmet Magazine, February 2002
Makes 36 candies (using a 8 x 8-inch square pan)
Active time: 15 minutes Start to finish: 35 minutes
1¼ pounds (560g) fine-quality bittersweet chocolate, broken into small pieces
Vegetable oil for greasing the pan (grape seeds, almond,walnut, coconut etc.)
⅔ cup (100g) dried cranberries
⅔ cup (100g) raisins
⅔ cup (3oz./85g) lightly salted roasted shelled pistachio
⅔ cup (3oz./85g) lightly salted roasted cashew
Melt the chocolate in the bowl on top of a double boiler set over barely simmering water. Stirring occasionally until just melted.
While the chocolate is melting, line the bottom and sides of an 8-inch square baking pan with foil, leaving a 2-inch overhang, then lightly oil the foil.
Remove the chocolate from heat and immediately stir in fruit and nuts, then spread evenly in the baking pan. Freeze until firm, about 20 minutes. Lift the candies in foil from the pan using overhang and transfer to a cutting board. Peel off foil and cut candy with a long heavy knife into 36 pieces.
Note. If you have more time, chill the candy in the refrigerator (instead of in the freezer)
