Description
This chocolate bark recipe is an elevated twist on a nostalgic classic.
Ingredients
Scale
- 20 ounces dark chocolate (see tip)
- 3 tablespoons bee pollen
- 2 tablespoons crushed dried rose petals
- 2 tablespoons pink Himalayan salt or Maldon salt
Instructions
- Line a quarter sheet pan with parchment paper and set aside, making sure you have enough room in your freezer to fit the tray later on.
- Set up a double boiler on your stovetop to melt the chocolate or improvise one by setting a metal mixing bowl over a saucepan containing about 3 inches of water and bring to a boil. Once hot, put the chocolate into the upper pan or bowl and swirl the chocolate with a spatula just until fully melted.
- Remove from the heat carefully and quickly, pouring onto the parchment-lined pan and gently spreading it evenly with the spatula. The goal is for the bark to be about 1/4 inch thick. Once the chocolate is laid down and still soft, sprinkle the rest of the ingredients evenly and as desired.
- Place the tray into the freezer for at least an hour, or ideally overnight. When ready to serve, temper the chocolate to about room temperature and serve.
Notes
Pro Tip: There has been a strong movement toward reforming chocolate production that better cares for the farming ecosystem with the soil nutrition in mind, as opposed to over-cultivation of this monocrop to address rising demand. For the lowest-impact chocolate, choose Fair Trade, Fair for Life, non-GMO, and organic certifications. Buy from brands that know their suppliers and who are investing in agroforestry and producer communities, and support companies using compostable packaging. Two brands Marcus loves are Alter Eco and Good Sam.