It’s a challenge to hide chocolate in this house. My children have shown great talent in quickly locating my chocolate stashes. I then feel guilty and a tad embarrassed at trying to claim it just for myself, so I just let them dig in.
One solution I thought would work was to sneak chocolate chips out of the baking cupboard when I needed a fix. I figured no one but me would think of grabbing them. No one but me would know when they got low. Then, a short time into my deceptive plot my daughter caught me sneaking the chips and gleefully joined in. She respectfully keeps it low-key (i.e. stands at the cupboard to shove a handful in instead of taking the whole bag to the couch.)
It’s nice that we now share in this guilty act. However I know that I have introduced her/hooked her on what will likely be a lifelong chocolate chip thieving habit. Sorry kid.
Less than two days later the bark is gone. The kids and the husband discovered to their surprise they do like a combination of dark chocolate, coconut almonds and chili powder, which is great news for their taste buds. Bad news for me as I still have no secret chocolate stash.
Ingredients
- 12 ounces dark chocolate
- 1/2 cup roasted almonds, flavored if you prefer. I used Blue Diamond Toasted Coconut Almonds
- 1/2 cup dried currants
- 1 teaspoon coarse sea salt
- 1/2 teaspoon hot chili powder
Instructions
Coarsely chop the almonds. Set aside. Line a small sheet pan (I used an 11" x 10") with waxed paper.
Melt the dark chocolate in the top of a double boiler with water gently simmering in the lower half. Stir the chocolate until it is completely melted and smooth.
Pour the melted chocolate into the lined pan. Use a rubber spatula to spread it out evenly in the pan. Sprinkle the chopped almonds over the top, followed by the dried currants. Pull the tines of a fork gently through to partially set the nuts and fruit into the chocolate. Sprinkle the sea salt and chili powder over the top. Place in the fridge for 1-2 hours until the chocolate is cooled and set.
Break the solid bark into pieces and enjoy! Store in an airtight container in a cool, dark place (I store mine, I mean, ours in the fridge.)
Recipe Notes
Be creative, curious and festive with food!
Those are such luminous pictures! It’s like you caught the angle of the sun on your creation just perfectly. Beatific bark. 😉
I appreciate that! I’m happy with how these came out too, I think the snow outside helped a lot with the brightness. I’ve been trying to work at improving my pics. Thanks Suze!
This looks delicious! I know my small people would definitely eat it up quickly. Thanks for sharing at Food on Friday!
Thanks as always to you too!
Thank you Karen!
That chocolate looks absolutely fabulous, no wonder it disappeared!