Total Steps
4
Ingredients
3
Tools Needed
12
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1.25 pounds High-quality white chocolate, finely chopped
- 1.5 cups Dried cranberries (6 ounces)
- 1.5 cups Shelled pistachios (8 ounces)
Instructions
Step 1
Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
Step 2
Steam cranberries in a steamer basket or metal colander over 1/2-inch of boiling water in a medium saucepan until softened. Blot berries dry in paper towels and cool. Reduce heat under saucepan to medium low to keep water simmering.
Step 3
Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over simmering water. Use a rubber spatula to stir occasionally, until chocolate is almost melted. Add remaining chocolate and stir until smooth. Insert a candy thermometer into chocolate and set aside to cool at 83 degrees F., stirring occasionally.
Step 4
Line a large baking sheet with parchment or foil. Reserve 2 tablespoons each of the cranberries and the greenest pistachios. Stir the remainder into the chocolate and scrape the mixture onto the lined baking sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over the surface and press lightly. Refrigerate until hardened. Break into large pieces. Store in an airtight container for up to 1 week.