Tea-Infused Chocolate Bark: Rooibos-Ginger and Lavender-Blueberry --Each recipe makes 10 oz. of chocolate bark Ingredients: For the Rooibos-Ginger: 10 oz. white chocolate chips 2 teaspoons fine ground DragonMarsh Rooibos tea 2 tablespoons diced DragonMarsh crystallized ginger pieces 2 to 4 pinches vietnamese ground cinnamon ground lavender flowers &coarse ground lavender flowers For the Lavender-Blueberry: 10 oz. bittersweet chocolate chips (I used Ghirardelli 60% cacao) 4 teaspoons coarse ground lavender flowers 2 tablespoons dried sweetened blueberries Preparation: The preparation for the Rooibos-Ginger and the Lavender-Blueberry is pretty much the same for each: 1. Mix three quarters of the chocolate chips in a medium glass or porcelain bowl in the microwave for 30 seconds. Remove and stir the chips vigorously a few times to help them melt into each other. Return bowl to the microwave for 30 seconds longer. Remove, add the remaining chocolate chips, and stir vigorously until the mixture is completely melted and smooth. 2. Add most of the ground Rooibos or ground lavender to the melted chocolates, saving a few pinches to sprinkle on top of the bark. Stir the ground herbs into the chocolates until well mixed. 3. Spread the chocolate mixtures into rectangular shapes about 1/8-inch thick onto parchment-lined baking sheets. Top with dried blueberries or crystallized ginger. Sprinkle with pinches of remaining ground herbs. Sprinkle the Rooibos-Ginger with a few pinches of ground cinnamon as well. 4. Allow chocolate slabs to cool for a couple of hours until solid enough to break into bark pieces. Store in a sealed container between sheets of parchment or wax paper. Tips: The dark chocolate will likely bloom (turn white) if it sits around too long or if it’s stored in the fridge. So it’s best given away or served right after it’s made so it still looks good. It’ll still taste great after it blooms, it just doesnt look as nice. Experiment with other bark toppings, like dried fruits, toasted nuts, chili powder or sea salt.
Posted on: Mon, 21 Jul 2014 21:00:00 +0000
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