People often ask me what my favourite chocolate is, and this is one of my favourites. Nuts and seeds in dark chocolate… but with candied seeds and nuts it’s even more incredible.
Click here to get the full recipe for the Candied Seeds & Nuts. You can use any nuts and seeds you’d like, you can also make it nut free.
Don’t fancy making it yourself but want to give it a taste? Grab some from my shop here.
Let’s get cracking on the recipe, it’s so easy! Click here for a step by step video on how these are made.
Do I need to temper the chocolate?
You don’t have to, but, if you don’t, the chocolate won’t come out of the baking tray. When chocolate is tempered it shrinks as it cools, so it releases easily from hard containers, trays, etc.. If it’s not tempered, it won’t shrink.
You can force it to shrink by freezing it, but the chocolate won’t be stable at room temp, it will melt in your hands and at room temp and won’t be snappy.
I don’t want to temper the chocolate.
I hear you. Not everyone has learned to temper or doesn’t want to spend the time on it. In this case, I’d suggest you add a little coconut oil to your chocolate. This will stop it from streaking and becoming grainy. You can add about 5% oil. So if you are using 100g of chocolate, add 5g or so of coconut oil. This will need to be stored in the fridge.
Chocolate Bark with Candied Seeds & Nuts
Ingredients
- 250g dark chocolate or shade of your choice
- 250g candied seeds and nuts recipe link below
Instructions
- Melt the chocolate using your preferred method. I melt mine in a frying pan on an induction stove.
- Take the chocolate to temperature needed for your tempering method.
- I use cocoa butter silk to temper my chocolate. In this case, I bring the chocolate to 38c, transfer to a bowl and add 1% silk at 36.5c
- Once the chocolate reaches 33c, add the candied seeds & nuts and mix well to completely coat.
- Check the temp of the mixture, it's best to keep it around 32c before transferring to a baking tray to set. Use a heat gun or hairdryer to bring the temp back up to 32c if it has dropped too low.
- Pour onto a clean and polished baking tray and quickly spread it out to cover the tray. Bringing the temp up to 32c before pouring should give you plenty of time to spread.
- Keep at room temp until the chocolate is beginning to set, only just starting to firm. For me, the chocolate was at 26c
- Use a small knife to score the bark into squares.
- Set at room temp of 18c or lower for a few hours or until set.
- If your room temp is over 18c (but no more than 22c) set the chocolate in the fridge for 10 mins and then at room temp until fully set.
- Avoid working with chocolate if the room temp is over 23c and/or humidity is over 65%.
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