This is chocolate bark with a different shape. The idea of making your own chocolate bar is so appealing in my opinion, and if you, like me, thought for years that certain flavors or candy could only be achieved by mega companies with complicated, expensive machinery, the excitement and surprise after the first bite is multiplied by a gazillion.
Oh, they don´t look as flawless or with tiny ridges in the surface, or have a nice wavy pattern or shiny coating since I didn´t template my chocolate or whatever, but they taste superb and you know exactly what the ingredient list is. Which is always a big plus.
I love peanuts with chocolate. Yeah, who doesn´t right? Peanut butter and chocolate, a flavor combination that can make me eat a lot and not get sick by all the sweetness, one flavor I actually crave, though I tend to pair with dark chocolate mostly, like these chocolate peanut fudge squares, snickerdoodle bites or the killer brownies. I am a huge fan of dark, semi-sweet or bittersweet chocolate.
But today we´re having a Chocolate Party, the group started by Roxana, and the extra ingredient is chocolate. That means chocolate with chocolate, and I opted for all three of them, white, milk and bittersweet. Last month we paired it with coconut, and I made the coconut white chocolate truffles.
There is no shortage of recipes waiting to be made, but this one was waiting since 1987. I´m not kidding, the magazine, along with a pile of others, was given to me at that time by a college friend´s father who was about to throw them away, and I have it bookmarked since then. So don´t ask my age. Do your own math.
The mix of chocolates is up to you. I increased the dark chocolate and decreased the white, to make it less sweet, and it turned out so great tasting. Very similar to a chocolate peanut bar we have here, but better since I used good chocolate.
TRIPLE CHOCOLATE PEANUT CLUSTERS
adapted from Bon Appetit
The better the chocolates you use, the better the final result. If you want to temper your chocolate here´s a link.
1 ¾ cup (200g) roasted peanuts
Line 2 baking sheets with parchment paper.
Melt all three chocolate together in the microwave, stirring every 30 seconds, or in a bowl over water, being careful the chocolate doesn´t touch the water.
Add peanuts and mix very well, until it´s all coated. Drop by tablespoons onto prepared sheets. Let harden at room tº, which will take a few hours at least, or in the refrigerator.
Keep refrigerated, well covered.
Makes about 20 cookie-sized clusters.