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Chocolate Rocks
Tips: Rock-like in appearance only, these simple confections
satisfy nicely when you want a blend of crunchy, chewy, chocolate,
sweet, and salty. Three ingredients, quick to make, and they keep
for at least two weeks in the fridge if stored airtight; don’t
say I never gave you anything! A great project for kitchen novices
and/or kids, too. Be sure to bring these to room temperature before
consuming them, as they’ll have much more flavor if you do.
Feel free to play with the ingredients in these. Roasted, salted
almonds (chopped) can easily substitute for the peanuts, for instance,
while milk chocolate can replace the semisweet if your preferences
lean toward the former. Use dried red tart cherries (snipped in
half with kitchen shears) instead of raisins or try using unsalted
nuts for a change of pace. Whatever you use in ingredients, make
sure they’re of high quality. If you’d like to make
these look a little fancier, sprinkle just a pinch or two of finely
shaved chocolate or chocolate sprinkles (of a contrasting color)
on top of each “rock” before chilling.
Yield: About 1 pound
Ingredients:
- 10 ounces excellent-quality semisweet chocolate, very finely
chopped
- 1/2 cup raisins (remove any stems)
- 1/2 cup roasted, salted peanuts (these may or may not be dry
roasted; your call)
Method:
Line a baking sheet with aluminum foil, shiny side up. Set aside
near microwave.
Place finely chopped chocolate in medium microwaveable bowl. Heat
in microwave at 50% (medium) power for 1 minute. Stir well. Continue
heating in microwave at 50% (medium) power for short intervals,
stirring well after each, until chocolate is about two-thirds melted.
Continue stirring until chocolate is completely melted and smooth.
Stir in raisins and peanuts until well-blended.
Drop mixture by teaspoonfuls onto lined baking sheet (you’ll
have 25 to 30 “rocks”). Chill until set. Carefully peel
from foil; store in refrigerator in airtight storage container.
Remove from refrigerator 20 to 30 minutes before eating for fullest
flavor.
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