Place chocolate and vanilla bean paste into TM bowl and cook 35 min/Varoma/speed 1. Stop once or twice and scrape down sides of bowl. Don’t be afraid to keep cooking it if it does not look liquid enough. It will seize, as you might expect, but then will get past that stage and work…do it! You can. It will liquefy more as it hits the mat but if it doesn’t, return the mixture to the bowl and keep cooking.
Spread chocolate onto Silpat mat as thinly as possible and stud with pistachios and craisins. Sprinkle with salt and cinnamon. Set completely at room temperature…this will take several hours. DO NOT put into the fridge as it will cause the chocolate to bloom, and go a funny white-ish colour and lose its gloss…so let it take the time that it takes. You won’t regret it!
Break into pieces to serve.
Now what else could you sprinkle on top?? Hmmmnnn, the possibilities.
No Silpat or bread mat? Get one here.