Bittersweet chocolate melts gently over simmering water and is held below 125 degrees for a careful temper, then meets sliced almonds, dried cranberries, cacao nibs, and a sprinkle of coarse sea salt.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Line half-sheet pan with parchment paper. Prepare ice bath in small bowl. Have offset spatula and candy thermometer at the ready.
Bring 4 cups water to in 2-quart pot.
Pour 1 1/2 cups ground chocolate in small bowl. Set bowl over water and whisk chocolate until completely melted. Remove bowl from heat and take temperature of melted chocolate. Temperature should not exceed 125°F. Between 110 and 125°F is best.
When chocolate is in 110 and 125°F range, whisk in remaining 1/2 cup of ground chocolate. Cool chocolate to 85°F, transferring bowl to ice bath, if necessary.
Transfer bowl atop water again, and whisk chocolate until it reaches temperature between 87 and 91°F degrees (be careful as temperature rises quickly). If temperature goes too high, again use ice bath to cool it quickly.
Pour chocolate on parchment-lined half-sheet pan. Spread with offset spatula to 1/8-inch thickness.
Sprinkle nuts, dried fruit, cacao nibs, and salt over surface.
Cool bark in refrigerator and break into pieces.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
