Рецепт Lime, Coconut, Pistachio and Dark Chocolate Bark ...plus a Giveaway worth $200! #LuckoftheIrish
Wow...it's hard to believe it's March! Spring is right around the corner (I hope), and March brings with it a very fun, and very green celebration --St. Paddy's day! I'm not Irish (100% Dutch), but that doesn't mean I don't wish for a little luck of the Irish. This year, I've joined a fabulous group of bloggers to help bring one lucky reader some of that luck in the form of a great giveaway. I'll explain more in just a bit...first let me show this year's rendition of my ode to green edibles.
My latest obsession is candied citrus peel. Seriously. It started with a little grapefruit peel experimentation. I happen to dislike grapefruit with a passion. Bitter and awful. But the peel? Simmered in juice and sugar until it's syrupy and then rolled in more sugar....holy yum! From there I went to orange, then lemon, and now...you guessed it....I needed something green, so candied lime peel was on the agenda.
The key to keeping the bitterness at bay is to carefully avoid the pith.
Now, I've always been more of a chocolate lover than a citrus lover. It seems that people are usually divided between the two camps when it comes to dessert. Then, I combined the two. Oh my! Dark chocolate and orange is a given...a simply fabulous and classic combination. But dark chocolate and lime? The best!
I decided on a dark chocolate bark, mostly because of how easy it is. The candied lime is the star, of course, but I decided to add some pistachio and some roasted coconut. The resulting candy isn't as "green" as I had hoped, but flavor is just so worth it.
Lime, Coconut, and Pistachio Dark Chocolate Bark
Bits of candied lime peel give this chocolate bark little bursts flavor.
Ingredients
- 2 medium limes
- 3/4 cup sugar, divided
- 1 (12 oz) package dark chocolate chips
- 1/2 cup roasted coconut chips, or toasted coconut
- 1/2 cup pistachio nuts, coarsely chopped
Instructions
Line a cookie sheet with parchment paper and set aside.
Use a vegetable peeler to shave thin slices of peel from the limes, taking care to avoid the white pith. Julienne the shaved peels into 1/8" strips.
Juice the limes and add enough water to make 3/4 cup. Combine the juice and 1/2 cup sugar in a small non-reactive saucepan. Stir in the peel. Heat over medium heat until the mixture just comes to a simmer. Reduce the heat to medium-low and continue to simmer for 30-40 minutes, stirring occasionally, until the mixture is syrupy and the peels are translucent.
Drain the peels, reserving the syrup for another use, if desired. Toss the peels with 1/4 cup sugar, then transfer them to a sheet of parchment paper; spread out and allow to dry for at least 30 minutes.
Bring 1-inch of water in a medium-sized pot to a simmer over medium heat. Lower the heat to medium-low. Place the chocolate chips in a heat-proof bowl and place the bowl over the simmering water, making sure that the bowl isn’t touching the water. Stir the chips until completely melted and smooth. With an offset spatula, spread the chocolate evenly on the prepared parchment lined cookie sheet to a 1/4 –inch thickness. Sprinkle the candied lime peels, the coconut chips, and the pistachio nuts evenly over the chocolate. Refrigerate for at least one hour. Break into pieces. Store covered in a cool area, or refrigerate.
Tags: dark chocolate, candied lime, pistachios, roasted coconut, candy, St. Patrick's Day, green
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