Healthy Chocolate Candies
February 20, 2007 8:40am CST
These are so yummy and healthy. Dark chocolate, dried cherries, and nuts are all rich in antioxidants and/or healthy fat and vitamins. They're easy to make and eat!1 1/4 lb good-quality dark chocolate, finely chopped Vegetable oil, for greasing the pan 1 1/3 cup dried cherries, or cranberries, or raisins, or a combination 1 1/3 cup roasted, shelled pistachios, salted (or pecans, peanuts, walnuts, or a combination) 1. Melt the chocolate in a double boiler over simmering water, stirring occasionally, until smooth. 2. Line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving a 2-inch overhang. Brush foil lightly with vegetable oil. 3. Remove melted chocolate from the heat and stir in the cherries and nuts. Spread the mixture evenly in the prepared pan and chill in the fridge for an hour or so, until firm. 4. Using the foil overhang, lift out the chocolate mixture and place on a cutting board. Peel off the foil, and cut chocolate into squares.
2 people like this
• United States
23 Feb 07
i do love to make & enjoy eating chocolate coated fresh strawberries also... just to melt choco chip either white or brown as a dip for the fresh strawberries! i have tried adding mixed chopped nuts also in my melted choco chip then little of rice crispies or cornflakes then form them into balls & let dry for few minutes & i stock it in a bottle for a very healthy anytime snack at home!
21 Feb 07
thanks for the recipe here is another recipe for you Chocolate Heart Candies To make these candies, use three plastic heart-shaped molds with 18 (I'/i-inch) cavities per mold. 35 min 35 min prep Change to: hearts US Metric 1 lb milk chocolate, coarsely chopped 1/4 teaspoon orange oil 4 ounces milk chocolate, in 1 to 2 pieces Melt 1 Ib. chocolate and orange oil in medium bowl. Stir until smooth. Temper using 4 oz. chocolate. Using pastry bag or heavy resealable plastic bag with comer cut off or teaspoon, fill heart-shaped cavities of molds almost to rims with chocolate Tap bottom of molds several times on work surface as they are filled to release air bubbles. Refrigerate 15 minutes or until bottoms of molds appear frosted and chocolate is set. Invert onto waxed paper, flexing sides or tapping back of molds to release chocolate. If chocolate resists, refrigerate an addtional 5 minutes. If desired, brush each heart lightly with gold dust. Spread remaining chocolate on waxed paper. Refrigerate until set; store in airtight container. hope you liked it