Pomegranate, raspberry & wild orange chocolate bark

This is great snack to have on hand that shouldn’t have you reaching for too much more. A slither or two is usually enough to give you that bitter sweet feeling. With the extra punch of sour pomegranate and kick of cayenne, this one’s sure to be a crowd pleaser. Makes about 450 grams.

250 grams organic dark chocolate, roughly chopped
50 grams cacao butter, roughly chopped
Pinch cayenne pepper
½ cup pecans, roughly chopped
½ cup pomegranate seeds
½ cup fresh or frozen raspberries, chopped

6 drops wild orange essential oil (food grade)
Murray River salt

  • Line a flan tin with with parchment paper.
  • Place a stainless steel or glass bowl over a small pot of boiling water.
  • Add chocolate and cacao butter.
  • Whisk gently until melted.
  • Fold in cayenne and pecans.
  • Spread the chocolate mixture in to the lined flan tin.
  • Using a spatula or the back of a spoon, smooth over and spread thin.
  • Sprinkle with pomegranate seeds, raspberries.
  • Add a few drops of wild orange oil and Murray River salt.
  • Freeze for 20 minutes.
  • Remove from freezer, lift out of the flan tray.
  • Allow to rest at room temperature for 5 minutes.
  • Break into pieces and store in an airtight container in the fridge for up to 5 days.
chef-sam-gowing-chocolate-bark-1 chef-sam-gowing-chocolate-bark-2 chef-sam-gowing-chocolate-bark-3

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