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.
Before nutrition became trendy, before kale became the superfood superstar, and before the green juice Instagram selfie was ever a ‘thing’, Sam’s masterclasses and food as medicine events have been spreading the word on healthy cuisine and all that it encompasses for nearly 20 years. Join Sam on Sunday 8th July from 11am – 3pm for fresh Melbourne masterclass with a unique Byron Bay twist in her hometown of Melbourne when she returns to Trupp Cooking School in South Yarra. Discover the secrets to optimal health and get the skinny on tips and tricks from some of the the world’s leading resorts and spas she has worked with for nearly 20 years. Hurry! This event will sellout!