A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low.
Food of the Gods
In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Warming Winter Chocolate Bark
Ingredients
- 6 oz (170 g) chocolate with 70% cacao solids
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/2 tsp (2 mL) ground cinnamon
- 2 Tbsp (30 mL) whole raw almonds
- 1 Tbsp (15 mL) pumpkin seeds
- 2 Tbsp (30 mL) dried goji berries
- 1 Tbsp (15 mL) finely diced crystallized ginger (about 15 g)
- 2 Tbsp (30 mL) finely diced dried mango (about 2 pieces)
- 1 tsp (5 mL) cacao nibs
- 1/4 tsp (1 mL) crushed red pepper flakes (optional)
Nutrition
Per serving:
- calories115
- protein2 g
- total fat 7 g
- sat. fat4 g
- total carbohydrates14 g
- sugars9 g
- fibre4 g
- sodium12 mg
Directions
01
Break up chocolate into small pieces and place in top of double boiler on medium-low heat. When chocolate is melted about halfway, add paprika and cinnamon and stir through, just enough to combine. Be careful not to stir too vigorously, which can cause chocolate to split. Allow chocolate to continue melting, stirring to prevent burning.
02
Lay a silicone sheet or parchment paper on baking sheet. Pour melted chocolate overtop and smooth out with palette knife, forming an irregular rectangle measuring approximately 8 x 11 in (20 x 28 cm). Working with one ingredient at a time, immediately begin to sprinkle nuts, seeds, fruits, and other ingredients overtop chocolate, finishing by sprinkling red pepper flakes overtop, if using.
03
Allow to set at room temperature over several hours, or in fridge if the room is warm, until chocolate is firm and breaks crisply. Break bark up in irregular pieces to serve.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
