Quinoa Chocolate Bark



Recipe Info


Difficulty: Easy
Mess Level: Low
Yield: 20 Servings
Prep Time: 5 min
Cook Time: 10 min

Ingredients



Directions


  1. Rinse the quinoa well and let it sit in the strainer for about five minutes to remove excess water.
  2. Add the quinoa to a non-stick or cast iron pan, do NOT use any oil (Keep in mind you will have to lift the pan and cast iron is heavy). Cook over medium heat stirring frequently until lightly brown and toasted, about five minutes.
  3. The quinoa should start to jump like popcorn right before it’s done. Immediately remove from the pan and spread onto a plate. Stir it to help it cool.
  4. Line a sheet pan with parchment paper. Measure out the cacao nibs, sea salt, and two Tablespoons of the quinoa and set them close to the sheet pan.
  5. Melt the chocolate in a heatproof bowl in the microwave in 25-second intervals, stirring well in between heating. When it’s just melted, stir in two Tablespoons of quinoa.
  6. Working quickly, scrape the chocolate out onto the parchment-lined pan.
  7. Spread out the chocolate till it’s roughly the thickness of a chocolate bar, then quickly sprinkle on your desired amount of quinoa, cacao nibs, and sea salt, you may not use all of it. Move quickly or the top will harden and then the toppings won’t stick. Be careful not to oversalt.
  8. Put the pan in the fridge till it’s hardened then allow it to sit at room temperature for ten minutes before handling.
  9. Break it up with a pizza cutter, metal spatula or knife. Enjoy!

To Temper the Chocolate:

Note: This is a more advanced technique. When done properly it can give you a really lovely, finished chocolate. But during this process you will be cooling the chocolate significantly which gives you even less time to get your toppings on the chocolate before it hardens so be patient with yourself, tempering chocolate is an art!

  1. Reserve some large chunks of a Ritual Chocolate bar. Melt the remaining chocolate in intervals in the microwave, stirring in between heating. You should not exceed 120 Fahrenheit when tempering dark chocolate or you will develop unwanted chocolate crystals so go until it’s just melted.
  2. When the chocolate is melted, stir in the quinoa, then stir in your large chunks of chocolate. Hold your bowl on a cool, countertop and stir vigorously for five to ten minutes. The chunks of chocolate will help bring the melted chocolate into temper in a process called “seeding.” Continue stirring until the chocolate reaches 82 Fahrenheit or passes the “lip test.”
  3. To try the lip test, dip your finger in the chocolate and smear it across your lip. When the chocolate feels cool to your lip, you should be in temper. Spread the chocolate onto the parchment, top with the cacao nibs, sea salt, and quinoa.

Did You Make It? Tag Us!


@CleaverCooking
@CleaverCooking

Savannah Says...


  1. How do I tell if chocolate is out of temper?

    1. It will behave like that weird cousin your mom made you invite to your birthday party...
      It will appear dull, soft, streaky, or chalky. Chocolate that is in temper should be shiny and snap when you break it.
  2. I thought all chef’s hated microwaves...

    1. If anyone asks you didn't hear this from me!
      You’re not wrong but while a double boiler will work you risk getting water in the chocolate which will cause it to seize up and be ruined.
  3. I thought all chef’s hated microwaves...

    1. If anyone asks you didn't hear this from me!
      You’re not wrong but while a double boiler will work you risk getting water in the chocolate which will cause it to seize up and be ruined.
  4. Is it ok to eat raw quinoa?

    1. Technically...
      Yes! You want to buy the seeded quinoa, often found in bulk bins in the health food section. Raw quinoa won’t hurt you but seeded quinoa allows you to absorb more of its nutrients. I recommend using organic quinoa and rinsing it well first.
  5. What are cacao nibs?

    1. It's kind of like a toasted chocolate nut...
      Ritual Chocolate Cacao Nibs are just the cacao bean that has been roasted and broken up. Alone they have a slightly bitter taste and a texture similar to a nut. Essentially the benefits of eating unsweetened chocolate but with some crunch. Good for topping salads with or this quinoa chocolate bark with!

Ramblings of a Line Cook

I’ve got a real treat for you today… One of the owners of Ritual Chocolate just sat down with me, tried the quinoa bark and gave me pointers for all of you on how to properly temper your chocolate at home!

Now you can make a perfectly good chocolate bark that’s out of temper and it will still be delicious, but when chocolate is in temper it will stay glossy instead of turning chalky or dull. It will melt on your tongue slowly and the cooled chocolate will be firm and break with a snap instead of being soft and cakey when you touch it. Properly tempered chocolate holds well for up to two years if stored in a cool, dry place.

At the bottom of the recipe I’ve included instructions for properly tempering your chocolate but if you’re not feeling that advanced, just go ahead and follow the easy recipe I’ve written, I promise you’ll still enjoy it!

I’ve been working here at Ritual Chocolate for a month now and I’m so enjoying myself! Not only are the owners great people to work for, the atmosphere is positive and I literally get to spend all day making chocolate.

I modified this recipe for quinoa chocolate bark from a chef I worked under back in Colorado. It’s the perfect thing if you love those crunchy candy bars but are torn between your sweet tooth and wanting some actual nourishment. Plus, what a great way to get the superfood quinoa in you as an alternative to a bowl of the stuff cooked with some obligatory vegetables. Also feel free to substitute the toppings to your liking!

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