Chocolate Gnosh
This is a super-simple, delicious, chocolate dessert that everyone loves! You do not need to properly temper your chocolate, but it does make a prettier candy when finished. There is a tutorial on chocolate tempering at the end of this post. Happy eating!!!
Chocolate Nosh
2 Lbs. Dark Chocolate
1.5 Lbs. Milk Chocolate
8 oz. crushed pretzels
8 oz. mini-marshmallows
1 Lb. toasted chopped almonds
1 Lb. sun-dried fruit of your choice (cherries, apricots, blueberries, raisins, etc...I used Cherries for this batch)
Chop the chocolates and place in the top bowl of a double boiler.
In the bottom pan of the double boiler pour an inch or two of water. Bring to a boil, and then turn the heat to low. Place the bowl of chocolate over the steaming water.
While gently stirring every minute or so, allow the chocolate to melt. Place the rest of the ingredients into a very large bowl, and toss together.
Pour the melted chocolate over the mixture in the bowl and fold together.
Pour
the mixture onto a sheet pan and allow to cool (you can place in the
fridge or freezer if you are in a hurry). Once the chocolate is solid,
cut into desired shape and size. Serve and ENJOY!!!
If you do feel like braving the chocolate tempering world, please oh please only use VERY VERY GOOD quality chocolate. If you use cheap chocolate you will be disappointed with the results. As well please see http://www.cookingforengineers.com/article/155/Tempering-Chocolate
for a full and detailed explanation of how to temper chocolate.
 | |
| crispy, chewy, sweet, salty, gooey love!!! |
Chocolate Nosh
1.5 Lbs. Milk Chocolate
8 oz. crushed pretzels
8 oz. mini-marshmallows
1 Lb. toasted chopped almonds
1 Lb. sun-dried fruit of your choice (cherries, apricots, blueberries, raisins, etc...I used Cherries for this batch)
Chop the chocolates and place in the top bowl of a double boiler.
In the bottom pan of the double boiler pour an inch or two of water. Bring to a boil, and then turn the heat to low. Place the bowl of chocolate over the steaming water.
While gently stirring every minute or so, allow the chocolate to melt. Place the rest of the ingredients into a very large bowl, and toss together.
Pour the melted chocolate over the mixture in the bowl and fold together.
If you do feel like braving the chocolate tempering world, please oh please only use VERY VERY GOOD quality chocolate. If you use cheap chocolate you will be disappointed with the results. As well please see http://www.cookingforengineers.com/article/155/Tempering-Chocolate
for a full and detailed explanation of how to temper chocolate.
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