Walnut-Liqueur chocolate bar
All you need is 1/2 hour, 1 cup raisins, 1 cup walnuts,1 cup choc chips, some Liqueur and voilà you have something special to serve on Easter Sunday… so easy
My latest dark chocolate bar recipe that rivals the taste of store-bought extravaganzas, and invites both vegetarians and health nuts to a feast
Here is a half-hour no-cook 300g chocolate bar to improve your casual cooking
This one is also for the dieter at 600 calories for a 300g dark chocolate bar at a total cost of $1.46.
Did you know that the average store-bought 300g chocolate bar gives you a whopping 1500 calories?
This one is as tasty, cheaper, and much more healthy!
Ingredients to make 2 chocolate bars (Calories Grams Cost)
- 250 ml (1 cup) raisins (300 155 $1.20)
- 100 ml Liqueur/dry sherry (+-2 shots) (110 65 $1.00)
(Do not overnight the raisins in the liqueur (or dry sherry) of your choice if you want the bar firm)
- 250 ml (1 cup) choc chips (140 180 .20 c)
- 250 ml (1 cup) half walnuts (crush to desired size) (650 190 .60 c)
- 2 tbsp unsalted butter (1 for melting choc chips, 1 for roasting pecans) (70 30 .20 c)
- ½ cup sugar (200 110 .20c)
- 50 ml half and half (for melting the sugar on the stove) (65 30 .15 c)
Total (1500 calories 760 g $3.55)
Works out to: 600 calories for a 300g chocolate bar costing $1.46
- Soak the raisins in 100 ml of dry sherry or liqueur
- Crush the walnuts to desired size and put in a non-stick frying pan with 1 tbspn of unsalted butter, and roast briefly to a light brown color.
- Add the raisins and stir together for a minute, and leave it on stove until any excess liquids have evaporated. Switch off the stove.
- Put the sugar in a pot with 50 ml of half and half and stir to a melt on the stove for a few minutes. It will form a lovely dark caramel cream. Keep it warm near the stove and do not let it cool. You can use this cream as baste to give your slab a smooth outer look, or you can mix it in.
- Heat the choc chips and 1 tbspn of unsalted butter in the microwave for 1 ¾ minutes. Stir with a fork into a smooth consistency and pour into the pan of pecans and raisins.
- Mix the whole together thoroughly and separate into two batches to flatten into a slab on two separate small non-stick trays.
- While the slab is still warmish and soft, make your desired markings or break-lines using a knife or wide-edged plastic ladle
- Place both trays in the freezer to speed cool for 10 minutes
- Before the slab hardens fully, take out of the freezer, remove from the tray, and place on parchment paper and wrap in foil for a classy presentation. The chocolate remains pleasantly firm on the kitchen counter until eaten.
The surprise will be that this 600 calories, 300 g slab of healthy dark chocolate that costs you only $1.46 keeps a great firmness despite the dry sherry.
It is a winner. Good-bye store-bought expensive-preservative-filled alternatives
22nd March 2013
© Copyright. Victory Fields
(The conclusions, or opinions expressed within this article are entirely those of the author of this article)