Food Network Magazine - (09)September 2020

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Fruit

Chop 1 pound white chocolate into ½-inch pieces. Microwave all but 1 cup of the chocolate in intervals until melted, then add the rest of the chocolate; stir until melted. Pour onto a foil-lined baking sheet; spread until ¼ inch thick. Sprinkle with ¼ cup each chopped cashews, macadamia nuts, shredded coconut and chopped freeze-dried mango; press gently into the chocolate. Let harden completely, about 1 hour. Break into pieces.

T

urn some of these beauties into colorful, tasty snacks.

Whisk 1½ cups flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda and ½ teaspoon salt in a medium bowl. In a large bowl, beat 1¼ sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in ¾ cup chocolate chips and ½ cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1½-inch balls; arrange on parchment-lined baking sheets and bake at 375 ̊ until set, 12 to 15 minutes.

What is freeze-drying, exactly? It’s a two-step process that removes

99

percent of the liquid from a

food. The fruit is frozen, then placed in a vacuum chamber

where the frozen crystals change form, leaving the good stuff (including the

nutrients!) behind.