A little piece of dark chocolate is almost always the perfect sweet fix for me, even if it just means a palmful of chocolate chips. Dark chocolate has a permanent spot in this house!
Chocolate bark is so easy and so fun! I've never experimented much with it but after making a batch this weekend, I am a believer! I spotted this recipe on Cooking Light's Instagram account last week and knew I needed to make it. It turns out that popped quinoa is, in fact, and thing and it is one of the most surprising bites! I'm currently making a list of other things that I can add popped quinoa to. POPPED QUINOA. I just love it.
This bark is the most incredible (and incredibly easy) sweet treat ever. It's rich and decadent and basically takes no time at all to make. Pistachios and sea salt make lovely chocolate toppings and the popped quinoa...well, you just need to try it for yourself. It's toasty and poppy and adds a fun little crunch.
Mmmmmm. I love this stuff.
1 Dark chocolate bar (I used Ghiradelli 60% Cacao)
Handful unsalted pistachios
2 Tbsp. quinoa, popped
Sea salt, for sprinkling
Prepare a baking sheet with parchment paper.
To pop the quinoa, heat a small, heavy bottom pan on medium-high heat. Add 3-4 pieces of quinoa and cover, wait for them to pop. Once you hear them pop, add the remaining 2 Tablespoons. They will pop very quietly and quickly. Remove from the burner and transfer to a bowl. Set aside.
In a double boiler on medium-low heat, melt the chocolate. Pour melted chocolate onto the parchment prepared baking sheet and smooth with a spatula. Sprinkle with pistachios, quinoa and sea salt.
Transfer sheet to the refrigerator and let harden for a few hours or overnight. Break into pieces and enjoy!