Roasted Nuts Chocolate Barks

Don’t waste food is my motto. I get so angry when I see people just throwing food in the bin. How can some people don’t know how much grocery they will need for a week? How some people cook extra food every day? To be honest, with experience I guess, everyone must know or be judgmental on how much grocery and food is to be needed.

There are tons of ideas to use leftover food. I have used leftover food in below ways.

Leftover dal to Dal Cheela

Leftover rice to Rice Patties

Leftover paratha to Paratha Chips

Leftover cabbage subji to Cabbage Thepla

Leftover rice to Jeera Rice, Matar Pulav

You wont believe but my mom used to leftover ladoos (mothichoor) as well. She use to fill the ladoos in the chapatti (like aloo paratha) and roll it. Roast it on tava with ghee and serve hot in breakfast. Ah divine. So there’s always a way, I promise.

So we had some guests last month and they brought for us nuts and some chocolates. My mind isn’t at peace after that. I just wanted to make use of that before the expiry date. What better then Chocolate Barks. Ah huh! Roasted Nuts Chocolate Barks.

Last time I made Nutty Chocolate Barks using pumpkin seeds, walnuts and almonds and the focused taste was of dark chocolate. In today’s recipe I have used all three kinds of chocolate- Dark, Milk and white. Nuts, I used almost all kinds- cashews, almonds, walnuts, pecans and raisins as well.

Chocolate barks are like adding omega and fiber kick to your plain chocolate. A small piece can satisfy your sweet tooth without being hard on your healthy diet. It a great gift as well- packs in fancy boxes or wrappers and gift to your loved ones.

Ingredients:

1 bar of dark chocolate (100 grams) chopped roughly

1 bar of milk chocolate (100 grams) chopped roughly

½ bar of white chocolate (50 grams) chopped roughly

1 cup of roughly chopped nuts (cashews, hazelnuts, almonds, walnuts, pecans and raisins)

Method:

Take a tray and lay parchment paper or aluminum foil on it.

Heat a pan and roast the nuts on a low flame. Keep mixing. It should take 1 minute. The nuts will turn brown and aroma will release.

In a microwave safe bowl put dark and milk chocolate. Microwave in the oven for 30 seconds. Stir. There should be no lumps. Microwave again for 10 seconds and stir. Keep doing so till the chocolate is melted and is smooth.

Spread the melted chocolate on the tray. Take a spoon and even out the chocolate. Decide the thickness of your barks and spread the melted chocolate.

Sprinkle the nuts all over the chocolate. Freeze in the freezer for ½ and hour.

Take another microwave safe bowl. Microwave white chocolate for 10-15 seconds. Once melted pour it on the chocolate bars. I tried to do checks pattern on it.

Freeze again for 1 hour.

Break the bar into uneven pieces and store in the fridge in an airtight container.

Notes:

Make sure that the bowl you are using is absolutely dry. Water and chocolate are enemies.

If you do not wish to use microwave, use double boiler method to melt chocolate.

As always, feel free to use any kinds of nuts or seeds in the recipe.

If you like more dark/bitter chocolate taste then use more dark chocolate and vice versa.

White chocolate swirls adds very beautiful color contrast to these barks but it is totally optional.

Chocolate Bark: Nuts and Seeds Chocolate Bark: Healthy Snack

Chocolate...

More and more chocolate...

Oh yes!

Chocolate doesn’t ask silly questions, it understands. I am a huge sucker of chocolates. Not the sweet milk chocolates that melt in your mouth but the dark ones whose bitter taste linger on your tongue. Can you have coffee that is overpowering sweet? You need to have that strong bitter taste of coffee, isn’t it? Same is what I feel about chocolate. Chocolate isn’t a chocolate if it is not bitter. But hey that’s my opinion.

Looking for chocolate recipes. Check these out:

Chocolate Cake without butter
One Bowl Chocolate Brownies
Almond Chocolate Fudge
Vanilla Chocolate Marble Cake

You will always get huge blocks of good quality dark chocolate in my fridge. After meals or just when my heart wants, I grab a little piece of chocolate to uplift my mood :-). Todays post is like a quick makeover to plain chocolate. A healthy makeover. A nutty makeover. Chocolate Barks With Seeds and Nuts.

Who can resist dark velvety chocolate with crunch of nuts? Use your favorite nuts and chocolate to make these delicious barks. Spread the melted chocolate depending on how thick you want your bars to be. I like them thin, so I spread a thin layer. I used handful of pumpkin seeds, walnuts and sunflower seeds. But there is no rule of thumb here, use any nuts such as almonds, cashews, raisins and even dried fruits like apricot, berries and dates. I used more dark chocolate but again feel free to use whatever you like more-white, milk or dark chocolate.

Have it like office snack, workout snack, give to your kids or gift it to your friends and family. The thing is it looks very rich and royal but the efforts that go in are minimal. Birthday, anniversary, house warming, valentine’s day, mother’s day, father’s day, christmas, diwali or just visiting someone’s home, these chocolate barks are always the great idea. Trust me, just use a fancy tray or plate, pack it up, ribbon it up and you have the best DIY chocolate gift ready.

Looking for DIY gift ideas? Check these out:
Movie Hamper
Lemon Sugar Scrub
Fridge Deodorant

Ingredients:

100 grams dark chocolate packs-2

100 grams milk chocolate pack-1

1/2 cup mix of nuts and seeds (see notes)

Method:

Melt dark and milk chocolate in microwave for 30 seconds. You can use double boiler method as well.

Line a tray with parchment paper.

Pour melted chocolate on parchment paper. Spread the chocolate to thin layer.

Sprinkle seeds and nuts on it. Take a toothpick and mix nuts in the melted chocolates.

Refrigerate it in the freezer for 1 hour or in fridge overnight.

Break into pieces and enjoy.

Notes:

I used 4 tablespoons each of sunflower seeds, pumpkin seeds and walnuts.

Use a good quality chocolate. I used Godiva Dark Chocolate Bar 72%.

You can also use square or rectangle tin to make these bars.

Store in air tight container in the fridge. Stays well for 1 month.

Serving suggestions:

You can use them for chocolate cake decorations. Like shards here.

Take a piece and melt in your coffees, hot chocolate or plain milk.