Friday, October 29, 2010

Recipes: Pumpkin Bark

Prep Time: 15 min  Chill Time: 1 hr

1 package Ghirardelli White Chocolate Chips
1 package Ghirardelli Bittersweet Chocolate Chips
A quarter of a pie pumpkin
1 stick unsalted butter
1 tablespoon cinnamon
1/2 tablespoon crystallized ginger
1/2 tablespoon powdered ginger
1 teaspoon nutmeg

Cube a pie pumpkin. For tips on cutting a pumpkin, see the techniques section of the Cooking With Weston Recipe Book. Simmer in 1/2 stick of butter until soft. Puree pumpkin with the other half of the stick of butter, and all of the spices.

In a double boiler, melt white chocolate chips. In a saucepan, melt dark chocolate. Stir pumpkin puree into melting white chocolate. Once both are melted, pour dark chocolate into a baking pan with a Weston Baking Mat underneath. Pour the pumpkin spice white chocolate on top of the dark chocolate. With a toothpick, marble the chocolate together.

Chill in the refrigerator for one hour or until chocolate hardens. Break into pieces.

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