Thursday, December 22, 2011

Ginger Spiked Chocolate Bark

The holidays are here! Many of us spend the week before Christmas in the kitchen creating deliciously unhealthy candies and holiday treats loaded with refined white sugar and butter. This year I decided to skip out on some of the traditional goodies and focus on “healthier” alternatives. As promised, here is another great gift-giving idea for this holiday season – dark chocolate bark with nuts, dried fruit, and infused with spicy ginger. This tasty treat is delicious! In fact, it was such a hit at my house that we made it twice!

Wrap this delicious chocolate in parchment paper and twine or reuse a tin and fill it with this homemade bark. This recipe makes a great gift for your child’s teacher, a secret Santa, a host/hostess gift, etc. Don’t feel guilty giving the gift of chocolate bark this Christmas!

1 lb. organic 70% dark cacao (chocolate) chips
2 cups of chopped nuts (I used cashews and almonds)
1 cup of dried apricots chopped (dried cranberries would also work)
1 tablespoon of fresh grated ginger root
Sea salt 

Using a double boiler, or microwave, melt the cacao chips. While the chips are melting add the fresh grated ginger. Be sure to stir the chocolate often to prevent burning.

Once the chocolate has melted completely transfer it to a large baking sheet lined with parchment paper. Use a rubber scrapper to evenly distribute the melted chocolate and sprinkle with nuts, dried fruit, and sprinkle with course sea salt. Place the pan in the refrigerator (or outside if you live somewhere cold J) to cool.

When the bark has cooled completely, break it into small pieces and transfer it to a tin or sealable container. Give this delicious bark as a gift or treat yourself. Happy Holidays!

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