Pecan Chocolate Bark

Yield: baking tray / 24 servings

Category: Confections

Cuisine: American

Reference: Fine Foods Blog

Ingredients

• 80g Raw pecans
• 40g (3 tbsp) Real maple syrup
• 1 Orange zest
• ¼ tsp Ground cinnamon
• ¼ tsp Freshly ground black pepper
• 300g Melted Compound Chocolate
• 30g (¼ cup) Dried cranberries
• Flaky sea salt, for finishing

Steps

1. Preheat oven to 175°C (347°F).
2. In a small saucepan, combine 40g (3 tbsp) real maple syrup, ¼ tsp ground cinnamon, 1 orange zest, and ¼ tsp freshly ground black pepper.
3. Bring to a boil over medium-high heat. Once boiling, add 80g raw pecans. Stir constantly until all liquid is absorbed by the nuts.
4. Line a baking tray with parchment paper. Spread pecans in a single layer. Bake for 10-12 minutes until fragrant and toasty, deep brown and caramelized. Once cool, break apart any large clusters. Roughly chop.
5. Line a clean baking tray with fresh parchment paper.
6. Pour 300g melted compound chocolate onto parchment. Spread evenly to 3-4mm thickness.
7. Immediately sprinkle with chopped candied pecans and 30g (¼ cup) dried cranberries. Finish with flaky sea salt across the entire surface.
8. Leave at chilly room temperature 23°C (73°F) for 25-35 minutes. Test edges: It should be completely firm and snap cleanly (not sticky).
9. Once set, break into pieces.