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I’ve got a spinoff recipe from my recent rum-spiced pecan butter and chocolate cookies today and it’s beautifully easy. You start by making a batch of rum-spiced pecans by cooking the chopped nuts in a rum/sugar/butter/cinnamon/cardamom mix and then let them air dry. After that all you have to do is mix them with coconut oil and bittersweet chocolate, spread the mix on an aluminum foil-lined baking sheet and let it harden in the fridge. Makes a terrific snack along with a glass of milk! :)
- 1 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 2 tablespoons rum
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter
- 1 cup pecans, finely chopped
- 12 ounces bittersweet chocolate, finely chopped
- 2 tablespoons coconut oil
- 1 cup rum-spiced pecans
- Mix granulated sugar, cinnamon and cardamom together in a bowl. Set aside.
- Cover a baking sheet with parchment or wax paper. Set aside.
- Add rum, brown sugar and butter to a saucepan and bring to a boil.
- Add the pecans, then turn the heat off.
- Stir the pecans with a rubber spatula until they are evenly coated and all the liquid has been soaked up by the nuts.
- Sprinkle the spice mix over the nuts and stir them around.
- Distribute the nuts onto the parchment or wax paper and separate them using a fork.
- Let the nuts sit to dry for 3 hours.
- Line a baking sheet with aluminum foil. Set aside.
- Add chocolate, coconut oil and rum-spiced pecans to a glass bowl and set over a pot of simmering water.
- Once the chocolate starts to melt, stir occasionally until you have a homogeneous mixture.
- Pour the chocolate mix onto the aluminum foil and spread into an even layer using a rubber spatula.
- Transfer the sheet to the fridge.
- Once the bark has hardened completely break it into pieces and serve.
Food Photography and Styling: To me, the edges of the chocolate shards are the most interesting feature of this bark so I wanted to be sure to show them nicely by lighting them dramatically from the side. The bark is sitting on a metal candle plate that I got from the World Market a few years back. I love that plate as a prop because it’s not very reflective and also the perfect size for food photos. I didn’t think the photo needed any additional props because the tower of bark looked quite interesting all by itself. As usual, I used my strobe to light the set.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.