Using a dark (72% cacao) chocolate brings an intense, not-too-sweet, almost fruity flavor to this bark. If you prefer a sweeter chocolate, substitute bittersweet (60% cacao) chocolate.
- 1/2 cup uncooked quinoa
- 1/3 cup turbinado sugar
- 7 ounces dark (72% cacao) chocolate, finely chopped
- 1/4 teaspoon sea salt
How to Make It
Heat a large nonstick skillet over medium heat. Add quinoa; cook 3 minutes or until lightly toasted, stirring constantly. Add the sugar; cook, stirring constantly, an additional 6 minutes or until sugar is melted and amber colored. Transfer mixture to a baking sheet lined with parchment paper; spread to a thin, even layer. Cool completely. Place cooled mixture in a zip-top plastic bag; gently tap with a rolling pin to break apart any clusters. Reserve 1/3 cup mixture; set aside.
Place chocolate in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, microwaving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally. Stir in quinoa mixture (except reserved 1/3 cup).
Pour chocolate-quinoa mixture into a 13 x 9-inch baking dish lined with parchment paper. Spread to 1/16-inch thickness. Sprinkle with reserved 1/3 cup quinoa and sea salt. Gently press to adhere. Freeze 5 to 10 minutes to set. Break bark into 15 pieces (about 1 ounce each).