Let’s face it we all need a good chocolate fix now and then. I like mine to be pretty much instant, dark, luxurious and preferably good for me too.
My Yummy Mummy Chocolate Bark is the answer. Not only is it brilliantly simple and incredibly more-ish, it’s also pretty good for any mummy’s that may need a little iron level boost and can’t face yet another helping of steak and broccoli.
Good things are best shared, so I thought I’d post the recipe.
What you need for yummy mummy chocolate bark:
- 300g of good dark chocolate (I use 200g of 70%+ cocoa solids and 1 packet of Green and Blacks Maya Gold)
- A small handful of whole almonds
- A small handful of whole hazelnuts
- A good sprinkling of non sweetened cranberries
- 5 semi dried or partially re-hydrated non sulphured apricots – the dark ones – (I use crazy jacks organic Ready to Eat soft apricots)
The apricots give you your beta-carotene, iron, calcium and vitamin K, the cranberries provide you with your antioxidants and vitamin c to help iron absorption. There is some evidence to suggest that eating dark chocolate (as opposed to other forms) can reduce blood pressure in healthy subjects and high cacao chocolate is rumoured to be one of the best antioxidants going. Not being a dietitian I’m sticking with the simple truth – it tastes bloody marvelous!
The rediculously easy and pretty quick recipe
- Chop a few of the hazelnuts and almonds roughly in half and spread them on a baking tray with the remaining whole nuts. Roast in a medium oven, 180 Degrees Celsius, for 5-10 minutes until the nuts are slightly golden and have released their oils, so you can just smell them. Don’t over do it.
- In the mean time line a baking tray with foil or baking paper and set aside. You are going to pour your chocolate into it so make sure the paper is crease free and will fit into your fridge.
- Melt your chocolate together in a bowl over boiling water.
- Slice your apricots in half or in smaller strips, as you prefer.
- Pour the melted chocolate into the tray and smooth out. Spread it as thinly as you would like your finished bark to be. I prefer thinner bark but it’s up to you.
- Allow the chocolate to cool slightly.
- Sprinkle your roasted nuts, cranberries and apricots over the cooling chocolate.
- Place the tray in the fridge and break into pieces when cool.
- Enjoy secretly away from the eyes of your children as and when required.
Makes a great home made gift for a new mummy too. You can substitute the nuts and fruits for others as you prefer. A good friend of mine makes a slightly naughtier version with Galaxy chocolate, caramel chunks and pecans – perhaps not quite as medicinal but to die for none the less.