Wednesday, May 8, 2013

Dark Chocolate & Macadamia Bark with Sea Salt

It's funny how powerful food porn can be. Ever since Mark Sisson reposted his dark chocolate macadamia bark recipe on Facebook, I haven't been able to stop craving it. It's not a new recipe (dating back to December), and I think I even recall glancing at it in the past.

This time around, though, it somehow got a hold of me and wouldn't let go. I happened to have macadamia nuts on hand that I bought to make waffles on Mother's Day morning. Suffice it to say I will need to buy some more!

I highly recommend this one, particularly if you're confronted with an occasion that requires a snack or treat for a non-paleo crowd. Everyone who sampled this adored it, including my kids. The key, as Mark points out, is to use the best quality ingredients.
Dark Chocolate Macadamia Bark with Sea Salt
adapted from Mark's Daily Apple

9-10 oz. dark chocolate (85-90% cacao), broken into small pieces
1/2 cup macadamia nuts, roughly chopped
1/4-1/2 tsp. sea salt

Heat 2/3 of the chocolate in the microwave. Heat the chocolate in 30-second increments, stopping to stir vigorously each time. It should take 2 minutes or less to melt the chocolate.

Remove the melted chocolate from the microwave . Add the remaining hard chocolate to the hot melted chocolate, stirring vigorously until it melts as well.

Stir the macadamia nuts into the chocolate (I saved a little bit to scatter over the chocolate once I spread it out).

Line a rimmed dish of your choice with parchment paper or wax paper. The size of the dish will determine the thickness of the bark.

Spread the chocolate evenly in the rimmed dish. Sprinkle with sea salt. Refrigerate for at least 10 minutes (longer if chocolate isn’t solidified).

Use a knife to cut the bark into squares or misshapen pieces. Store the bark at room temperature.

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