You can go green when you eat bark. This is true even if you don't deliciously decide to include mint or spinach in the mix. However, those are two of the trendy, nutritious ways you can increase the bite of your bark.
Traditionally a confection, bark these days can even be slightly spicy and savory. It is a chocolate-covered delight that mimics the appearance of the bark of a tree, but again, you are completely "green" when creating it, because no actual trees are harmed in your preparation.
What is equally positive is that bark looks and tastes impressive but is exceptionally easy to make. For most recipes, melting chocolate and mixing with additional flavorful add-ins, followed by freezing, is all it takes. Toasted quinoa (a healthful protein-filled seedlike grain) is an added touch to the dark chocolate specialty that follows. If you want to skip that step, add puffed rice or a bit of raisin bran instead.
DARK CHOCOLATE BARK WITH TOASTED QUINOA
Servings: about 20 pieces
1/4 cup uncooked red quinoa (or color of your choice)
1 1/2 cups dark chocolate chips
1/2 tablespoon coconut oil
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup dried cranberries
2 tablespoons peanut butter chips
Line a baking sheet with parchment paper or wax paper; set aside.
Thoroughly rinse quinoa to remove saponin (bitter taste) by adding uncooked quinoa to a bowl and then filling it with clean water and letting the quinoa soak for a few minutes. Use a wire whisk to move the quinoa around in the water, and then strain the quinoa in a fine mesh sieve and rinse with fresh water.
Add wet quinoa to saute pan, and cook on stovetop over medium-low heat, using a whisk or spoon to move the quinoa around in the pan.
Once it gets hot, the water will be absorbed and the quinoa will start to pop; this means it's drying out. Keep carefully moving it around with the whisk until the grains of quinoa start to brown. You should see it transform, and it will smell nutty. If using the darker color of red, be sure to watch closely so it does not burn. The toasting may take 5 to 6 minutes, but watch closely. When quinoa is sufficiently done, carefully place in a bowl to cool.
Meanwhile, melt chocolate chips, and add coconut oil in a double boiler or, if no double boiler is available, melt in a small pot on low, stirring constantly and watching to make sure the chocolate does not burn.
Once the chocolate has fully melted, stir in toasted quinoa and mix well.
Carefully pour the chocolate mixture onto a prepared wax-covered baking sheet, and spread it into a thin layer.
Add almonds, cashews, cranberries and peanut butter chips (which will likely melt because of the hot chocolate), and press down lightly with a spatula to press toppings into the chocolate.
Put into freezer for 15 to 20 minutes, or until chocolate has fully hardened. Break into pieces. Store in freezer.
(Recipe from Lemons and Basil)
CHERRY-PISTACHIO BARK
Servings: about 18 pieces
2 (3-ounce) dark chocolate bars
3/4 cup unsalted shelled pistachios, with extra bits reserved for garnish
1/2 cup chopped dried cherries, with extra bits reserved for garnish
Line a baking sheet with parchment paper or wax paper; set aside.
Chop chocolate bars; place in a glass bowl. Microwave on high for 1-minute increments, stirring with a spatula, until the chocolate is completely smooth.
Stir in pistachios and cherries.
Carefully spread mixture onto prepared baking sheet. Sprinkle on pistachio and cherry garnish.
Freeze for 1 hour, or until firm. Break into pieces. Store in freezer.
(Recipe from Health magazine)
Photo courtesy of Lemons and Basil.
Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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