CHOCOLATE BARK WITH SEA SALT AND SEEDS

A melt in your mouth, anytime chocolate bark with a touch of salt and sprinkles of wholesome seeds

You will need

Good quality dark cooking/baking chocolate

Sea Salt

Mixture of roasted pumpkin and flax seeds

Chocolate Bark is a great addition to any dessert table, or even great to have handy for a quick bite. In this we have the two basic qualities of chocolate, sweet and smooth, which are topped with least expected goodies that have opposite values on the food palate.

I like to use a creamy dark chocolate with a minimum of 60 percent cocoa, and would definitely not use more than 80 percent, if you are making this for varied audience. Dark chocolate forms a lovely glossy, creamy base. It flows slightly unevenly over a flat surface, which allows for a base with a slightly different thickness. This is what we want - don't try and get it all flat and level.

The best way to melt the chocolate would be a double boiler, but it can be easily done in the microwave too. Ensure not to over melt, and make sure to mix the chocolate just enough so that there are no lumps left in it. It is a good idea to remove the chocolate from the heat once its mostly melted, as the rest will melt in its own heat as you mix. Over mixing will cause the chocolate to split.

Sea salt in the quintessential ingredient - giving it just the break required. Large crystals of sea salt in a grinder work best as they scatter asymmetrically across the chocolate leaving a bit of surprise in every bite. The sweet and occasional salty hits right home!

Wholesome flax seeds and pumpkin seeds add a crunch and texture that contrasts the smoothness of the chocolate.

Every bite is full of contrary sensations for the palate, and one is always pleasantly surprised!

The key to making this chocolate bark divine is making sure you don't get it all perfect and even. The chocolate should not be spread exactly level. Scatter the sea salt to the edges of the chocolate laid out, but don't worry if some parts get a bit more or a bit less. Seeds need to be also spread all across, and ensure they are gently pressed into the chocolate so that they adhere when the chocolate is set.

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Recipe

Ingredients

100 gms dark chocolate

A grinder with sea salt

2 tbsp mix of roasted pumpkin and flax seeds

Method

- Before starting to melt the chocolate, keep a silicone mat for setting the chocolate in a firm tray ready along with a spatula and the toppings for quick use.

- Melt the chocolate in a double boiler or microwave-proof bowl in the microwave. Stir constantly to make sure chocolate doesn't over melt. If using the microwave, heat in increments of 30 seconds till chocolate is melted. Gently stir the chocolate till smooth.

- While still warm, spread the chocolate onto the silicone mat. It need not be absolutely even. Do be careful not to spread it too thin.

- Sprinkle sea salt onto the chocolate bed, along with the seeds.

- Let cool, till the chocolate sets.

- Break into shards of uneven sizes, and serve or store in a cool dry place.