Happy Halloween homies! Although I am not dressing up this year, I will be participating in the better part of the day: CHOCOLATE! Psssh as if I need any more reason to get my daily fix. I was going through my iPhone photo gallery last week to try and clear up space and had a few realizations:
1) I need to start deleting photos more often- my phone is filled with way too duplicates!
2) Food & my nephew basically dominate my gallery.
3) There are so many recipes that I’ve made with the intention to share on the blog, then suddenly they slip on the back burner.
With regards to my 3rd realization, a recipe that I made way back in March 2015 (that is not a typo) is Dark Chocolate Bark!.
I actually have my good friend Ria to thank for this one. After hearing how much she loved this stuff, I knew it was a recipe I needed to experiment with. Again, like I need a reason to get my chocolate on. Aside from its deliciousness, the beauty of chocolate bark is undoubetedly its versatility. Depending on what takes your fancy, you can easily customize it according to your chocolate preferences (e.g. white/milk/dark) and favorite add-ins (e.g. nuts, pretzels dried fruit, seeds).
For this batch, I rolled with some 85% dark chocolate as my base & a mix of roasted almonds, peanuts, coconut flakes & raisins for my add-ins. If you are watching your sugar/carb intake, this Dark Chocolate Bark a great way to satisfy your sweet tooth given dark chocolate’s relatively low sugar content: 20g of 85% dark chocolate contains 2.8g of sugar whereas 20g of milk chocolate contains 11.3g of sugar!!
Go and make this guys- I promise you won’t be sorry:
Homemade Dark Chocolate Bark
What you‘ll need:
- 250-300g good quality dark chocolate*
- Your choice of add-ins e.g. dried fruit, nuts, seeds, pretzels, herbs, spices, sea salt, coffee beans, etc
- Parchment paper or foil
- Baking sheet or thin tray
1) Melt the chocolate either over double boiler using hot but not boiling water or in the microwave in 30-second increments or in a chocolate melter. However you melt it, stir regularly.
2) Line a baking sheet (or thin tray) with parchment paper (or foil). Once melted, pour the chocolate onto the baking sheet. Using a spatula, spread the chocolate evenly until it is about 1/8 -1/4 inch thick, or as thick as you want it to be.
3) Sprinkle your choice of toppings evenly across the melted chocolate.
4) Refrigerate the baking sheet for at least 45 minutes or until the chocolate has set. Break apart the bark into bite-size pieces and store in an air-tight container in the refrigerator for up to 3 weeks.
- I used Lindt 85% Dark chocolate
What‘s your favorite chocolate?
What‘s your favourite bark variation?
What are you dressing up as this year?