Chocolate Fruit Bark
A sweet snack full of chewy fruit and crunchy cashews, to nibble or wrap as a gift.
40g anise seeds
70g each dried cherries, Australian apricots and roasted, salted cashew nuts
400g dark chocolate, in pieces
Place anise seeds into TM bowl and mill for 20 seconds on speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Place most of the cherries, chopped apricots and nuts onto the ThermoMat in a large circle or square so that there is space between. Reserve a few for garnish. Sprinkle milled anise powder over and set aside.
Temper the chocolate by placing 300g into TM bowl and milling for 10 seconds on speed 9. Scrape down sides of bowl.
Melt for 10 minutes at 37ºC on speed 1.
Increase heat to 50ºC and melt for a further 1 minute on speed 1.
Add remaining 100g of chocolate pieces and continue to stir for 2 minutes on speed 1 until added chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm. Break into pieces.
To try and mill only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.
From the Thermomix Customer Update Newsletter – 10 November 2010