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Cashew, Barberry and Pink Peppercorn Chocolate Bars

10 servings

40 minutes

Untempered chocolate will not be shiny and will melt quickly - so you'll need a good thermometer for this recipe.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
382.1
kcal
8.2g
grams
27.2g
grams
25.9g
grams
Ingredients
10servings
Dark chocolate 60%
400 
g
Cashew
100 
g
Almond
50 
g
Sunflower seeds
50 
g
Unsalted Pistachios
50 
g
Pink pepper
2 
tsp
Rose petals
2 
tsp
Barberry
4 
tbsp
Dried cherries
50 
g
Cooking steps
  • 1

    Preparing forms for tiles is easiest with polycarbonate. They need to be thoroughly wiped to be dry and clean.

  • 2

    Grind pistachios (into coarse crumbs), pepper (into powder), and dried rose petals in turn in a mortar. Chop cashews finely and add pepper to them. Roast seeds in a dry pan for a minute.

    Required ingredients:
    1. Unsalted Pistachios50 g
    2. Pink pepper2 teaspoons
    3. Rose petals2 teaspoons
    4. Cashew100 g
  • 3

    Melt the chocolate in a water bath and heat it to 40–49 degrees, stirring constantly with a spatula. Then immediately transfer the bowl to a cold water bath (it's best to add ice to the water) and cool it to about 27 degrees, also stirring constantly. Then reheat it to 30 degrees.

    Required ingredients:
    1. Dark chocolate 60%400 g
  • 4

    Add cashews with pepper and barberry to the melted chocolate and mix carefully. Fill the molds with this chocolate and remove excess with a spatula. Tap the filled mold on the table to release air bubbles inside. Decorate each bar on top with almonds, seeds, cherries, rose petals or pistachios.

    Required ingredients:
    1. Cashew100 g
    2. Pink pepper2 teaspoons
    3. Barberry4 tablespoons
    4. Almond50 g
    5. Sunflower seeds50 g
    6. Dried cherries50 g
    7. Rose petals2 teaspoons
    8. Unsalted Pistachios50 g
  • 5

    Place the molds in the refrigerator for eight hours to let the chocolate set completely.

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