Dried cranberries and pistachios are not only used as bright color accents, but also give a special texture to this delicacy, which, if necessary, can be used as подарка. 
Time: 1hour. 35 minutes Difficulty: medium Amount: 650 gr. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr finely chopped white chocolate
- 1.5 tsp peanut butter or odorless butter
- 1/2 tbsp. dried cranberries
- 1 and 1/4 Art. fried and peeled from the inner film unshelled pistachios
- Optional: Chocolate Thermometer
Recipes with similar ingredients: white chocolate, cranberries, pistachios, nuts
Recipe preparation:
- For tempering chocolate in this recipe you will need special pots for a water bath. If you don’t have them, do similar design yourself: take a pan and stainless bowl become. Place the bowl on the pan so that between the bottom of the bowl and the bottom of the pan was a short distance. Keep on hand another bowl of about the same size so that you can go there shift the chocolate to cool. Put a chocolate thermometer on the towel. Foil a baking sheet.
- Pour about 5 cm of water into the bottom of the “water bath” and bring it to a boil over moderate heat. Install over hot water in the upper container and put chocolate there. Slow melt the chocolate by stirring with a heat-resistant silicone spatula. When the chocolate begins to melt, periodically check the temperature. It should be 28-30 ° C. If the temperature rises above these values, quickly transfer the chocolate to another bowl and vigorously mix to cool slightly. Put the bowl back on water bath and keep the temperature at 28-30 ° C.
- When almost all the chocolate has melted, remove the bowl from pots with hot water. Stir vigorously until chocolate melts completely. Check the temperature again. Add oil and mix to distribute evenly. Now chocolate ready to use. Keep it at a temperature 28-30 ° C, if necessary, briefly returning it to the water bath. Quickly add berries and nuts to the chocolate. Put chocolate mix on the prepared baking sheet with a layer of 1.3 cm thickness so that berries and nuts were inside the chocolate mass. Let the chocolate harden at room temperature. Break into uneven pieces. Store in airtight container at room temperature.
