Wednesday, February 10, 2016

Chocolate Spice Bark with Sea Salt


There are only seven ingredients in this bark, so it is very important that each one is of the highest quality. Today, I used coconut, cashews, candied ginger and a touch of red pepper flakes for the candy, but you can substitute any combination of nuts, dried fruit, herbs, and flavorings you like. Just keep the proportions the same. The sea salt adds a delicious contrast to the sweet chocolate but leave it off if you wish.

Speaking of "sweet," I used dark, bittersweet chocolate and there is no added sugar so you can feel good about giving this delicious dessert as a healthy gift.  And, since this recipe makes over a pound of bark, you can keep some for yourself. Enjoy. Happy Valentine's Day everyone!




Chocolate Spice Bark with Sea Salt
(makes 1 3/4 lb bark)

16 oz best quality (60-70% cacao) bittersweet chocolate (I use Scharffenberger) well chopped
1/2 teaspoon coconut flavor extract
1/2 cup unsweetened coconut, shredded
1 1/4 cups roasted cashews, coarsely chopped

1/4 cup chopped candied ginger
1/2 teaspoon dried red pepper flakes
coarse sea salt for sprinkling

Line a rimmed cookie sheet with parchment paper. Set aside

Bring a medium sized saucepan 1/4 full of water to a medium simmer. Set a medium bowl over ensuring the bottom does not touch the water. Place the chopped chocolate in the bowl and stir occasionally until melted. Remove from heat and stir in the coconut flavor, coconut, and all but two tablespoons of the cashews.Quickly pour onto the prepared cookie sheet and spread to create a thin layer. Sprinkle remaining cashews and about one tablespoon sea salt over the bark. Place in fridge and chill until firm (3-4 hours).

Break bark into pieces and serve. Store in an airtight container between layers of parchment paper in refrigerator. Bark will stay fresh for seven days.




It is Chocolate For Valentine's Day Week at Food Network's Comfort Food Feast roundup. Do you have a favorite chocolate recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Dark Chocolate Vegan Truffles with Matcha Green Tea
Creative Culinary: 
Chocolate Pecan Tart from Chef François Payard
The Hungry Traveler: 
French Salted Caramel Chocolate Tart
Dishing with Divya: 
Rock Truffles
Elephants and the Coconut Trees: 
Easy Chocolate Fudge - 2 Minute Microwave Recipe
In Jennie's Kitchen: 
Devil Dog Cupcakes
Napa Farmhouse 1885: 
Homemade Chocolate Sauce
Red or Green: 
Chocolate Spice Bark With Sea Salt
The Mom 100: 
Chocolate Banana Cake
Taste with the Eyes: 
Chocolate Pots de Creme with Passion Fruit
Healthy Eats: 
5 Chocolatey Reasons to Stay in This Valentine's Day
Swing Eats: 
Nutella Panna Cotta
FN Dish: 
5 Chocolatey Treats Better Than a Box of Store-Bought Truffles

best,
diane

I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

1 comment:

  1. Yummy, I love chocolate but never tried this combination. Thank you for sharing the recipe with us, going to try it out for sure

    ReplyDelete