For all their creative potential, edible presents are criminally undervalued, often viewed as gifts of last resort. Can’t figure out a darned thing your difficult, curmudgeonly Uncle Eddie would enjoy? Well, everyone eats food, at least. Oh, but what about that co-worker you greet every morning but forgot to include on your list? There must be something in the pantry you could cobble together and stick a bow on.
Written off as a last-minute option, haphazardly slapped together in a moment of charitable desperation, chocolate bark especially enjoys particular prominence around this time of the year. Little more than cacao slabs with a bit of extra texture, the concept nonetheless remains wildly popular despite- or perhaps in part because of- this very unpretentious simplicity. Chocolate is never a hard sell to begin with, so when you add in a handful of nuts or crushed candy canes, such effortless appeal is universal among givers and receivers alike. However, that’s just the beginning of this spicy story. Given a little bit more deliberate intention, what if I told you we could make bark even better?
Despite its comparatively blanched pallor, this particular festive candy innovation could make the finest single origin dark bar melt. Gingerbread aroma beyond your wildest dreams springs out of the woodwork, going out on a limb to kick this festive palate of spices up another notch. Chewy nuggets of candied ginger and the crisp, fresh crunch of roasted almonds lend textural dimension that goes against the traditional grain, eschewing the candy-coated peppermints of years past to complement a more balanced sweetness.
In this modern re-imagination of the classic confection, refined sugars need not apply, believe it or not. A modest measure of stevia is enough to contrast with those warming spices without risking dessert overdose during the most tempting time of year. I used Steviva Blend since it’s about twice as sweet as white sugar, thus allowing me to use less and create a more satisfyingly snappy texture. Desserts should always be about the flavor first and sweetness second, making it a perfect mix for my needs.
4 Ounces 100% Food-Grade Cocoa Butter
1 Teaspoon Blackstrap Molasses
1/4 Cup Steviva Blend
1 Tablespoon Coconut Milk Powder
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/8 Teaspoon Salt
1/4 Cup Sliced Almonds
2 Tablespoons Crystalized Ginger, Very Finely Minced
Place your cocoa butter in a microwave-safe bowl and heat it on full power 1 – 3 minutes, pausing at 30 second intervals to stir, until it completely liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate. Mix in the molasses and let sit for just a moment to cool slightly.
Meanwhile, sift together the Steviva Blend, coconut milk powder, spices, and salt. Add the dry mixture into the cocoa butter, stirring gently until smooth. Pour into chocolate molds, shaped either like traditional break-apart bars or genuine slabs of bark for greatest effect, and tap lightly on the counter to knock out any errant air bubbles. Sprinkle evenly with the almonds and ginger.
Place the molds in your fridge or freezer to accelerate the curing process, allowing them to sit undisturbed until entirely solid; at least 1 – 2 hours.
Makes 1 Large or Two Small Chocolate Bars