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HimalaSalt and Pink Peppercorn Chocolate Bark

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Contributed by Sustainable Sourcing

Ingredients 1 lb organic chocolate bits, sweetened
1/2 tsp
HimalaSalt Fine Grain Himalayan Sea Salt
2 tbsp organic shredded coconut
1 tbsp raw cacao nibs
2 tbsp organic roasted almond slivers
2-3 tbsp of
HimalaSalt Organic Pink Peppercorns

Melt organic chocolate over double boiler on low flame, add HimalaSalt and stir thoroughly. Prepare cooling dish/pan by sprinkling lightly with coconut, pour in melted chocolate, smooth with pastry blade, and sprinkle remaining ingredients. NOTE: save 1/2 tsp of each for finishing.

Add coconut, cacao nibs, roasted almond slivers, and run a warm spoon or knife through chocolate "marbling" to blend ingredients throughout. Press down lightly with a piece of cellowrap, and add organic pink peppercorns, remainder of almond slivers, coconut, and top with fresh organic orange zest. Let cool and harden completely, (this could take a couple of hours so plan ahead - depending upon how deep your dish is). Run a warmed blade around the edges to loosen, and either cut or break into "bark" chunks. Serve with fresh, cool mint tea in warm weather, or in winter, pair it with sumptious spiced red wine - that recipe will be coming next!


*Vegan, *Gluten-Free