Trail Bark
Making dark chocolate trail bark marries antioxidant-rich dark chocolate and the healthful oils of nuts and seeds. Dark chocolate has very little sugar, and the flavor is so intense that you will be satisfied by eating a small portion.
Be sure to use high quality chocolate as it will have stronger flavor and relies less on sugar and other additives for flavor. The darker the chocolate, the more antioxidants it contains. If you have acne, your acne will improve just by eating dark chocolate.
Ingredients (serves 8):
- ½ cup pumpkin seeds
- ½ cup unsalted pistachios
- ½ cup hazelnuts
- 1 pound dark chocolate (at least 60 percent cacao), coarsely chopped
Preparation:
- In a small, dry skillet over medium heat, toast the pumpkin seeds for 2 minutes, stirring constantly, until they just begin to turn light brown. Immediately pour them into a small bowl to cool. Return the pan to medium heat, add the pistachios, and toast for three minutes, stirring constantly, until they just begin to turn light brown. Immediately pour into a separate bowl.
- Return the pan again to medium heat, add the hazelnuts and toast for five minutes, stirring constantly, until they just begin to turn light brown. Wrap the toasted hazelnuts immediately in a clean kitchen towel and rub vigorously to remove the dark brown skins.
- Pour the nuts into a colander and shake to separate the skins from the nuts. Coarsely chop the pistachios and hazelnuts and set aside.
- Line a baking sheet with parchment paper. In a heatproof bowl suspended over, but not touching, barely simmering water in a saucepan, melt the chocolate, stirring frequently until smooth. Remove from the heat and stir in the seeds and nuts until well coated with the chocolate. Pour onto the prepared baking sheet and spread the mixture as thinly as possible. Refrigerate for 30 minutes until firm. Break into medium-sized pieces and store in an airtight container in the refrigerator for up to 2 weeks.
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