Quinoa Chocolate Bark
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!