Circle B Kitchen
Recipe adapted from the Tasting Table Test Kitchen
As noted above, this recipe is from The Tasting Table. I made a few changes to the original, which I would definitely recommend. Firstly, I increased the amount of granola from 3/4 cup to 1 cup. You could even add more if you wanted. Secondly, the original recipe had you adding the salt in with the melting chocolate, which, to my mind, completely defeated the purpose of using a flaky finishing salt. So I recommend sprinkling the salt over the finished bark while it's still warm. I omitted the crystallized ginger and cocoa nubs, as I didn't think it really needed them. I also used my recipe for homemade granola, which was awesome in here. The cranberries and raisins were SO good with the chocolate. Other than that, use whatever combination of dark/light chocolates you want, just make sure it's high quality stuff. Enjoy!
Yield: One 9-by-13-inch sheet
Cook Time: 7 minutes (plus 1 hour to chill)
Ingredients:
Nonstick pan spray
¾ pound semisweet chocolate (62%), chopped
¼ pound bittersweet chocolate (82%), chopped
½ teaspoon flaky sea salt (or to taste)
1 cup granola (here’s my recipe), divided
2 tablespoons cacao nibs, optional
2 tablespoons coarsely chopped crystallized ginger, optional
DIRECTIONS
1. Lightly coat a 9-by-13-inch rimmed baking sheet with nonstick pan spray. Line the baking sheet with parchment paper, allowing the ends of the paper to hang loosely over the short edges of the baking sheet.
2. In a large bowl, add the semisweet and the bittersweet chocolates. Fill a medium saucepan with 1 inch of water and bring to a boil over high heat. Reduce the heat to low and place the bowl on top of the saucepan (make sure the bottom of the bowl doesn’t touch the water). Stir the chocolate often until it is completely melted and smooth, 3 to 5 minutes. Remove the bowl with the chocolate from the saucepan.
3. To the melted chocolate, add ¾ cup of the granola and stir to combine. Pour the chocolate-granola mixture onto the prepared baking sheet and use a spatula to spread the mixture in an even, ¼-inch-thick layer. Immediately sprinkle the chocolate with the sea salt and remaining ¼ cup of the granola, the cacao nibs and the crystallized ginger, if using, and refrigerate until hard, about 1 hour.
4. Remove the bark from the refrigerator and use the parchment overhang to lift it out of the baking sheet and set it on a cutting board. Use a sharp knife to break the chocolate into pieces, then serve immediately or store in the refrigerator for up to 2 days. (I'm sure it will last longer than that in the fridge if you keep it in an airtight container.)