Mostly Savory Chocolate Bark

This chocolate bark is unlike anything you're likely to encounter in the month of cookies and cakes.  That is why I like it!  I'm not one for pastries or sweets, but some good dark chocolate will certainly do it for me!  This one is full of flavors and just a bite is plenty!

Nutty chocolate bark

Now my new favorite breakfast

With a cup of tea

Ingredients

• 2 cups semisweet chocolate chips
• 1 tsp ground cardamom
• 1/4 tsp dried mulberries
• 1/4 cup dried tart cherries
• 3/4 cup almonds, toasted and coarsely chopped
• 1/2 cup pistachios, toasted and coarsely chopped
• 2 tsp coffee beans, coarsely chopped
• pinch of kosher salt

1. Grease a baking sheet, and line it with parchment paper.
2. Melt the chocolate in a large stainless steel bowl placed over simmering water in a pot.  Make sure the bowl is not touching the water to keep the chocolate from scorching.  
3. Add the cardamom, and stir to dissolve for a couple of minutes.  Turn off the heat, and stir in half of the mulberries, cherries, almonds and pistachios.
4. Remove the bowl from the heat, and dry the bottom with a towel.
5. Pour the chocolate onto the prepared baking sheet.  With an offset or rubber spatula, spread the chocolate in a wide rectangle about 1/4 inch thick.  Sprinkle with the remaining nuts, dried fruit, and the coffee beans, and press them gently into the chocolate.  Dust with the salt.
6. Cool in the refrigerator for about 2 hours, until hard.  When firm, slide chocolate onto a cutting board, and cut or break it into pieces.  Keep it refrigerated until just before serving.

Recipe taken from YogaJournal, December 2013.