The first time I tasted salted chocolate candy, my perception of what constitutes a great treat hit a new level.
Salty-sweet combinations had always been one of my favorite flavor profiles in savory Southeast Asian dishes; this confection seemed more like a luscious adult indulgence than a child’s confection. The salt acts as a flavor enhancer.
What better way to impress your valentine than by giving a homemade indulgence with a scrumptious edge? These Fruit and Nut Chocolate Chunks are easy to prepare. You can use different types of nuts if you prefer, or substitute other kinds of dried fruit, such as dried cherries or chopped dried apricots.
Fruit and Nut Chocolate Chunks
Yield: 36 candies
1 1/4 pounds bittersweet chocolate, broken into small pieces; see cook’s notes
Vegetable oil or canola oil, for greasing aluminum foil
2/3 cup dried cranberries
2/3 cup raisins or currants
2/3 cup salted roasted shelled pistachios (3 ounces)
2/3 cup salted roasted cashews (3 ounces)
3/4 teaspoon finely ground sea salt or fleur de sel, divided use
Cook’s notes: Ghirardelli Bittersweet Chocolate Bars (60 percent cocoa, available at some supermarkets) work well in this recipe, as does Trader Joe’s “Pound Plus” Belgium Dark Chocolate. Do not use unsweetened baking chocolate.
Procedure:
1. Melt chocolate in top of double boiler over barely simmering water (or in metal bowl set over saucepan of barely simmering water), stirring occasionally until melted and smooth.
2. While chocolate is melting, line bottom and sides of 8-inch square baking pan with aluminum foil, leaving 2-inch overhang, then lightly brush foil with oil.
3. Remove chocolate from heat and stir in fruit and nuts; spread evenly in baking pan. Place in freezer and sprinkle with half of salt after 10 minutes. Leave in freezer 10 more minutes (or until set). Lift candy in foil from pan using overhang. Place on cutting board. Peel off foil. Cut with long heavy knife into 36 pieces. Candy will keep, well-wrapped airtight and refrigerated, up to 2 weeks. Sprinkle with remaining salt before serving.
Source: Adapted from Gourmet magazine
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