Dark Chocolate Bark With Sea Salt And Superfoods

Dark Chocolate Bark With Sea Salt and Superfoods

Adapted from Jacques Torres (who knows a thing or two about chocolate) and inspired by SpaBettie

Ingredients

11 oz / 300 gr high quality dark chocolate (at least 70%)

Himalayan crystal pink sea salt (coarse)

Blanched almonds

Goji berries

Hemp seeds

Any other add-in to your liking (such pumpkin seeds, sunflower seeds, dried cranberries, etc.)

Directions

Line a baking sheet with parchment paper (a tray or a serving plate will work as well.)

Using a sharp knife, chop the chocolate.

In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is melted; do not let the bowl touch the water and do not overheat.

Remove the bowl from the saucepan and stir the chocolate well.

If you have a candy thermometer the temperature should registers 90°C (195°F). If you don’t have it, like me, just trust your instincts.

Spread onto the prepared baking sheet. Using an offset spatula spread in an even layer to desired thickness (mine was about ¼-inch.)

Sprinkle with coarse sea salt. Add superfoods in an uniform pattern, making sure that each piece of bark is covered.

Using a small spoon, gently press down the superfoods into the chocolate.

Refrigerate the bark for about 20 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into pieces and store or serve.

The broken bark can be stored in an airtight bag or container at cool room temperature for up to 10 days.