Some desserts are more than just treats. They are memories of being infused with something magical. for Camila Marcusthis chocolate bark checks all boxes. She says:
“I grew up on Rocky Mountain Chocolate. My dad was originally from Denver, Colorado, so I was patient and looking forward to it, especially during the winter, when we went to his hometown to taste all the handmade pieces,” Marcus said. “My parents’ special favourite was dark chocolate bark, which I often find with almonds, but sometimes it was a different combination from the seasonal ones. Of course, this was just too mature for me.
This nourishing version of floral plaid is her grown ode formula at those moments. This is the bark that feels just as nostalgic as it rises.
This recipe calls for a flavour profile where rich dark chocolate meets honeybee pollen (a superfood packed with serious merits), rose petals, and flaky Himalayan or Maldon salts, celebrating Marcus’ childhood memories. It’s beautiful enough to serve at the meeting, and simple enough to thrill for weekday treats.
Camilla Tips for the Perfect Chocolate Bark
You can also enjoy these toppings. This can also be used to provide small, scatterable sized crunches and flavors. “I’m a magnet in a big format, especially a dessert. This is a seemingly simple yet notable centerpiece on the table for gatherings that accompany engaging and enjoyable activities. Instead of breaking the bread, you can break the bark.
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explanation
This chocolate bark recipe features a nostalgic classic twist.
- 20 oz Dark Chocolate (see tips)
- 3 tablespoons Bee Pollen
- 2 tbsp Crushed dried rose petals
- 2 tbsp Pink Himalayan or Maldon salt
- Place the quarter sheet pans aside on parchment paper and make sure there is enough space to fit the tray later.
- Set up a double boiler on the chocolate by setting a metal mixing bowl on a saucepan containing almost 3 inch water and boiling it to melt the chocolate. Once hot, place the chocolate in the top pan or bowl and swirl the chocolate with a spatula until it is completely melted.
- Pour into a parchment-lined pot and spread evenly with a spatula. The target is about 1/4 inch thick of the bark. Once the chocolate is laid out and soft, sprinkle the remaining ingredients evenly and on the desired one.
- Place the tray in the freezer for at least an hour, or ideally overnight. When ready to serve, soften the chocolate to room temperature and serve.
Note
Pro Tip: In contrast to this monochrome overcultivation, there has been a strong move towards reforms in chocolate production, which cared better for the agroecosystem, with soil nutrition in mind. For the lowest chocolate, choose Fair Trade, Fair for Life, Non-GMO, and Organic Certified. Buy from brands that know their suppliers and invest in agroforestry and producer communities, and support the company using compostable packaging. The two brands of Marcus Love are Alter Eco and Good Sam.
Source: Camille Styles – camillestyles.com
