Salty dark chocolate bark with popcorn sprinkles.

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Over the past few months I’ve really started to embrace chocolate bark. I’m not a huge fan of junk food, I’m usually very happy to snack on crudités, juices, and EXTREMELY large amounts of dried mango but once in a while my willpower gets the better of me and when I see that chocolate, that one vital word “NO” is wiped from my vocabulary. Ten pieces of chocolate and a little bump of a food baby later, that willpower eventually shows it’s ugly face again. Oh willpower, do I love to hate you.

Luckily for me Trader Joe’s, just a few short blocks from me, carries a killer line of chocolate, they come in large bars which is perfect for creating chocolate bark at home. If you’re anything like me you’ll beeline straight for the huge bar of dark chocolate, trust me, it’s DELICIOUS. Go home, follow my instructions, pop some popcorn, sprinkle some salt and hey presto.

It’s easy and quick so you won’t have to spend more than 20 minutes on it, and you’ll have plenty of snacks for when that urge kicks in and your willpower checks out. I picked up the popcorn addition trick from my sister Manu from www.manuskitchen.com , the popcorn really adds a lot to the taste. Thanks Manu!

I recently made a few batches for some family and friends and dropped them off in large mason jars, it’s a great way to store them and keep them fresh and it looks real pretty on my kitchen counter too. Oh, and it tastes way better than anything you’ll buy in a store.

Salty dark chocolate bark with popcorn sprinkles.

You will need

  • 500g bar dark chocolate
  • 1/2 cup popped popcorn
  • 2 pinches sea salt

Instructions

  1. Line two baking sheets with greaseproof paper.
  2. Break the chocolate up into smaller pieces and place in a glass bowl. Set aside.
  3. In a small saucepan, pour water until a little under half way, roughly about 1 cup (depending on your saucepan size) , then bring to a simmer.
  4. Place the bowl of chocolate on top of the saucepan and stir with a spatula until melted, about 4 minutes maximum.
  5. Pour the melted chocolate onto the baking sheets, dividing evenly. Using a spatula, spread the chocolate out on the sheet until flat.
  6. Sprinkle over the popcorn, using as much or as little as you want. You can also add in nuts, dried fruits, etc here. Sprinkle the salt on top.
  7. Transfer the baking sheets to a refrigerator to set for 25 minutes.
  8. Once set, remove the chocolate from the refrigerator, take a knife to the chocolate, and bang on the top of the knife with the other hand to break it up.
  9. Serve.
  10. Store the bark in a container in the refrigerator to keep fresh.
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