Whiteley Creek Homestead

I know. I know. Valentine's Day is over. yet I continue to make chocolate. Dick couldn't be more thrilled. Chocolate and he are best buds. Tonight, he even suggested a recipe for "Black Bottom Cupcakes" that he discovered in his Minnesota Street Rod Association LineChaser Magazine. They are made with chocolate chips, coconut, and cream cheese… a winning mix. I may need to surprise him with some… just to show him I pay attention. This recipe for Chocolate Nut Bark, that I found on the EatingWell web site, is perfect for when you need a chocolate fix in a hurry. It's just a matter of melting chocolate and tossing in whatever nuts you have on hand.

The amounts that I am sharing in this post is 1/4 of the original recipe for just a little treat. I substituted dark chocolate (e.g., Green & Black's Organic or Endangered Species All-Natural) for the chocolate chips.

Choco-Nut Bark

Melt a 3-3.5 oz. bar dark chocolate (70-72% cocoa content) in the top of a double boiler over hot but not boiling water. Stir in ½ cup coarsely chopped nuts. (I used Brazil nuts and slivered almonds because it’s what I had. Hazelnuts, cashews, and walnuts would be good, too.) Spread the mixture onto a rimmed baking sheet lined with natural unbleached parchment paper. Shape into a 9” x 3” rectangle. Sprinkle with finely chopped nuts, if desired. Refrigerate until set, about 20 minutes. Cut into chunks.