Most of us have been enduring a self-imposed penance since January 1, attempting to make amends for the excesses of the holiday season. For weeks it has been a steady stream of Spartan meals, limited sugar and starches, miniscule portions of fat, more sleep, more exercise, and only the occasional tipple of alcohol. Not fun.
Then along comes February 14, like a last-minute call from the governor, and suddenly we’re given a reprieve. On Valentine’s Day, life takes a familiar leap backwards into the world we know and love: Another glass of champagne? Why yes, I’d love one! Wine and dine me by candlelight? Mais oui! Then dip me in chocolate and roll me in rose petals, please.
Hearts. Flowers. Candy. You know the drill. But Valentine’s Day is not just for lovers. Teachers, classmates, neighbors, co-workers, and special service people all deserve a dose of loving appreciation. Preferably without breaking the bank.
The farmers’ market has you covered for flowers—so fresh, so beautiful that no one will guess their bargain prices. But when it comes to edibles, consider a decadent candy laced with delicious ingredients that actually have some nutritional value. And you can make it yourself, with little effort or expense. Homemade candy may seem daunting—as well it can be. But chocolate bark is about as easy as it gets.
Since the moisture in fresh fruit could cause problems with the chocolate setting and would also dramatically reduce the longevity of the bark, now is the perfect time to check out the farmers’ market’s inventory of dried fruits and nuts. Instead of the leathery morsels you may encounter elsewhere, farm-fresh dried fruits are pleasantly moist and flavorful. And your Valentine’s Day will never be ruined by rancid nuts.
Show a little love this year and make some candy for someone. Even if that someone is you.
Dried Fruit & Nut Valentine Bark
1 cup California walnut halves and pieces, or whole California almonds
2 cups (12 ounces) finely chopped bittersweet or semisweet chocolate, or chocolate chips
2 cups (12 ounces) chocolate melting wafers or candy melts*, or 2 more cups of chopped chocolate or chocolate chips
1/4 teaspoon fine sea salt
1 1/2 cups coarsely chopped dried California fruit, such as apricots, cherries, blueberries and/or raisins; unsweetened coconut flakes; or finely chopped candied ginger
- Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and set aside.
- Spread the nuts in a pie tin or other small baking dish and bake, stirring once or twice, until lightly toasted and fragrant, 8 to 10 minutes. Let cool. Chop coarsely.
- Combine the chopped chocolate, chocolate melting wafers, and salt in a heatproof bowl that will fit snugly over a medium saucepan. Set aside.
- Fill the saucepan with 1 or 2 inches of water, or enough that will not touch the bottom of the bowl when it is in place. Bring the water to a boil. Reduce the heat to low and fit the bowl of chocolate over the barely-simmering water. Stir with a silicone spatula until melted and smooth.
- Remove the chocolate from the heat and let stand 5 minutes to cool slightly. Add the dried fruit and nuts, barely stirring to incorporate. (You don’t want the fruit and nuts completely covered with chocolate. Some of them should peek through the finished chocolate bark.) Spread the mixture onto the prepared baking sheet until the chocolate is about 1/8-inch thick. (The top surface will remain “bumpy” from the fruit and nuts.) Refrigerate 30 minutes or until firm. Break into irregular pieces. Refrigerate in an airtight container for up to 1 week, or freeze for longer storage. Serve chilled or at room temperature. Makes about 2 pounds.
*Most craft stores sell candy melts, which unfortunately include a rather scary list of ingredients. Check the baking aisle of well-stocked supermarkets for a better quality version made with more real chocolate flavor, such as Ghirardelli Chocolate Melting Wafers.
Cook’s Tips
–Tempered chocolate, the result of a somewhat tedious process of heating and cooling, delivers the gloss and snap we associate with commercial candy. I’ve taken a shortcut here by combining real chocolate, for flavor, and melting wafers, for texture.
–I am partial to dark chocolate, but white or milk chocolate works equally well. For best results, however, opt for a high-quality brand.
–Some cooks choose to pour the plain melted chocolates onto the parchment, and then artistically arrange the dried fruit(s) and nuts over the top. If you have time for that in your life, more power to you. I’ll stick with stirring them in.
–Try cutting the finished bark with a knife if you must, but it is highly unlikely you’ll end up with perfect squares—let alone heart-shapes, if you’ve got that crazy idea in your head. Simply embrace imperfection by using your hands to break the candy into irregular shapes. It’s called “bark” for a reason.
For a thoughtful Valentine gift, pack pieces of bark into a cellophane bag and tie with a red ribbon.
The Danville Certified Farmers’ Market, located at Railroad & Prospect, is open every Saturday, rain or shine, from 9 a.m. until 1 p.m. For specific crop information call the Pacific Coast Farmers’ Market Association at 1-800-949-FARM, or visit their web site at www.pcfma.org. This market is made possible through the generous support of the Town of Danville. Please show your appreciation by patronizing the many fine shops and restaurants located in downtown Danville. Buy fresh. Buy local. Live well.