An experiment in my daughter’s kitchen gone right!
She can never envision a world without books and chocolates. Chocolates make my daughter happy, whether it is in her Chocos cereal, Oreos, or Maltesers, in simple words, any food that’s covered in chocolate!
That winter afternoon was different. Reminiscing about her good old Boston days, she was actually creating something beautiful with simple alchemy of chocolates and nuts …something rich, something russet, something sienna, something dark and decadent in her kitchen.
I witnessed as she melted the chocolate patiently and what emerged was a deliciously exhilarating, rustic marbled bark with nuts. An edible installation art?
The chocolate nuggets, loaded with nuts were definitely mood enhancing and were a huge hit in her newsroom and soon the stellar tray of bark, like Damien Hirst’s artwork became the other breaking news!
If you too, like my daughter, are an avid fan of all things chocolate, you will love this no rules recipe. Just melt your chocolate and add nuts as much, or as little, and as you like it!
1 ½ cups assorted nut, roasted and chopped roughly (pecan, cashew, almonds, or mix with cranberries, cherries, resins and orange zest, crystallized ginger etc), plus some more for garnish
2 cups semi sweet chocolate chunks or chips
½ cup milk chocolate chunks or chips
Pinch sea salt
Line a pan with parchment paper/foil.
Melt chocolates over a double boiler separately, stirring constantly with a spatula. Do not at any stage let the bowl touch the water.
Wait for 5 minutes and stir in the nuts with the dark chocolate evenly with a spatula. Add a pinch of salt.
Pour the melted dark chocolate nut mixture onto the parchment paper/foil and spread it lightly until about ¼ inch thick.
Drizzle the white chocolate over the dark chocolate nut mixture and run your spatula to create a swirly marbled effect.
Sprinkle the top evenly with remaining nuts.
Set aside for at least 1 hour until firm, or refrigerate for 30 minutes.
Invert the bark on your chopping board.
Cut the bark using a sharp knife into small pieces and serve at room temperature.
Makes 24 pieces.
Don’t count the calories, just eat!
Note: Can be stored for about a week.