WEEK 26: YOUR BEST HOLIDAY FOOD GIFT

Ancho Chile–Cinnamon Chocolate Bark

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Photography by Sarah Shatz

    BY WANDERASH | MAKES ABOUT 3 GIFTS

A&M: Neither of us had ever made chocolate bark before we tried this recipe, and wanderash’s version happens to be a great introduction. A carpet of smooth dark chocolate is spiced with smoky ancho, cinnamon, cloves, and black pepper and studded with dried cherries, cashews, and pistachios. The finished product looks lovely, packs easily, and takes a total of about 20 minutes to put together. We think it makes a great holiday gift. Wanderash said: “I often make this easy dessert when I have friends coming for dinner who love wine. I know we’ll sit at the table well after the meal is over and continue talking and drinking for hours.”

    1 large ancho chile

    1 whole star anise

    ½ teaspoon black peppercorns

    3 cloves

    One 2-inch cinnamon stick

    2/3 cup shelled pistachio nuts

    2/3 cup cashews, very lightly crushed

    12 ounces bittersweet chocolate, cut into small pieces

    ½ cup dried cherries

    Kosher salt or sea salt

  1. To make the spice mix, heat the oven to 350°F. Spread the first 5 ingredients on a baking sheet and place in the oven. Toast until fragrant, about 10 minutes.
  2. Remove the stems and the majority of the seeds from the toasted ancho. Place the ancho and the rest of the spices in a spice grinder or coffee grinder and pulverize. You may need to grind the spices in batches.
  3. Toast the pistachios and cashews on a baking sheet in the oven. Check after 10 minutes. When they’re nicely toasted, remove from the oven and let cool.
  4. Place three-fourths of the chocolate in a bowl and slowly melt it, either in the micro wave, checking and stirring it every 25 seconds, or over a double boiler on the stove.
  5. When the chocolate is melted, take it off the heat and add the remaining chocolate. Stir until it is completely melted.
  6. Add 1 teaspoon of the spice mix to the chocolate and taste; add more if you want it to be spicier. I like a subtle spice flavor; it keeps those eating it wondering what the secret spice could be.
  7. Line the baking sheet with parchment paper or a Silpat. Spread the nuts and cherries close together in a single layer. Reserve a few of the nuts to decorate the top.
  8. Sprinkle the salt over the nuts and cherries.
  9. Slowly pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add any remaining nuts to the top of the chocolate and press them into the chocolate.
  10. Cool the bark in the refrigerator for 45 minutes. Break into pieces and keep in a sealed container in the fridge.

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Photography by Sarah Shatz

    TIPS AND TECHNIQUES

    Wanderash said: “I serve this on one plate and put it in the middle of the table. It is a casual dessert, so easy to make and great with a good Cabernet.”

        Make sure to use good-quality chocolate, and feel free to substitute your favorite nuts and dried fruit.

    ABOUT THE COOK

    Ashley Hooker Jons is a caterer and writer living in Guadalajara, Mexico. She cowrites the blog Smash and Sniff (www.smashandsniff.blogspot.com) with her cousin Jiffer, who lives in Hamburg, Germany. (As childhood pen pals, Ashley’s nickname was Smash; Jiffer’s was Sniff.)

        Her favorite recipe from a cookbook: “Sherry Yard’s recipe for Master Lemon Curd in The Secrets of Baking is flawless. The curd has the perfect pucker and the soothing texture of a warm embrace.”

    WHAT THE COMMUNITY SAID

    WinnieAb: “I made this today and just love it. I substituted pecans for the pistachios and crystallized ginger for the dried cherries. Simple to make and presents beautifully. Lovely recipe!”

    BEHIND THE SCENES

    Food gifts was a very popular theme, with dozens of submissions, ranging from Chocolate Swirl Cinnamon Marshmallows to Garlic-Infused Olive Oil to Homemade Bailey’s.