(First, hey check it out! With the kind help of some friends who are more talented at these things than I am (hello Kate, hello Rachel!), I’ve finally launched a site redesign. It’s been in the works for over a year, but what a year it’s been. My friend Andrew did the lettering. )
This chocolate bark recipe is one that was inspired by the Bon Appetit Food Lover’s Cleanse, which I photographed for 3 years. And while the cleanse always launched in January, it felt wrong that we didn’t have this chocolate bark in December – which is when you really need it. It is the simplest thing in the world. And I love that. You melt chocolate, slather it onto a parchment-lined sheet, sprinkle a TON of delicious things on it, and practice being patient for a couple hours while it cools. That’s it.
Spicy Seedy Salty Chocolate Bark
adapted from Bon Appetit
Yield: about 8 servings
8 or 9 ounces of dark chocolate, at least 65%, broken or chopped into small pieces
1 3/4 teaspoon chipotle chile powder
2 tablespoons sesame seeds
1 or 2 tablespoons hemp seeds
Flaky sea salt (I like to used smoked Maldon salt)
1/3 cup toasted coconut flakes
Have a parchment-lined baking sheet ready.
Fill a small saucepan about halfway with water. Heat over high until boiling, then reduce heat to low and maintain at a simmer. Add the chocolate pieces to a medium glass bowl and place over the simmering water. When the chocolate begins to melt, add the chipotle chile powder and stir to combine. Continue to stir regularly as the chocolate melts. When the chocolate is completely melted, remove from heat.
Using a spatula, pour the melted chocolate onto the parchment-lined sheet. Spread over the sheet; it may or may not come to the edges. This recipe is flexible, so you can make it thinner by spreading out more, or slightly thicker by spreading less.
Next, the toppings. Sprinkle the sesame seeds evenly over the surface. Follow with the hemp seeds, and then the flaky salt. Finish with the coconut flakes.
Place in the fridge to cool for two hours or so, until firm and brittle.
When the bark is completely cooled, break it into pieces with your hands, or cut with a knife. Store in the fridge for up to a week.