Chef Johns Chocolate Bark Recipes

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CHEF JOHN'S CHOCOLATE ENERGY BARS



Chef John's Chocolate Energy Bars image

If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 3h

Yield 12

Number Of Ingredients 10

2 cups pitted Medjool dates, roughly chopped
2 cups raw cashews
1 cup raw or roasted unsalted almonds
¾ cup high-quality unsweetened cocoa powder (such as Guittard® Cocoa Rouge)
2 tablespoons coconut oil, melted
½ cup unsweetened shredded coconut
2 teaspoons vanilla extract
1 tablespoon cold espresso, or more as needed (or water)
½ teaspoon kosher salt
½ pinch cayenne pepper

Steps:

  • Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  • Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
  • Refrigerate until cold and firm, 2 or 3 hours.
  • Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 36 g, Fat 22.2 g, Fiber 6.9 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 229.6 mg, Sugar 21 g

CHEF JOHN'S CHOCOLATE BARK



Chef John's Chocolate Bark image

Chocolate bark makes a beautiful edible holiday gift. When you melt chocolate for bark or dipping fruit, you need to temper it, usually using a thermometer. This new method I was told about seemed just too easy, so I had to try it. It worked out fairly well!

Provided by Chef John

Categories     Dark Chocolate Desserts

Time 1h

Yield 18

Number Of Ingredients 5

6 (4 ounce) bars dark chocolate (65 to 70% cocao), chopped into small pieces
1 cup toasted walnuts, chopped
1 cup shelled, roasted, salted pistachios, chopped
½ cup dried goji berries
½ teaspoon coarse sea salt

Steps:

  • Chop dark chocolate into small pieces. Separate into 2 portions 1/3 in 1 portion, 2/3 in the other. Place 2/3 of the chocolate into a heatproof bowl, preferably metal. It should be large enough to sit on the rim of a pot without touching the water.
  • Heat about 2 inches water in a pot over medium-high heat until it just barely starts to simmer. Reduce heat to lowest setting; place bowl over pot. Allow chocolate to melt without stirring until about 2/3 of the pieces have melted. Stir until all pieces have melted and chocolate feels hot (not boiling hot) to the touch (about 115 to 120 degrees F), about 2 minutes.
  • Transfer the remaining third of chocolate to the bowl. Stir until melted. Place bowl on the counter and, stirring occasionally, cool chocolate until it's cool to the touch and beginning to thicken up a bit, about 8 minutes. Chocolate should be smooth and shiny.
  • Line a rimmed baking sheet with a silicone mat (or parchment paper or waxed paper). Slowly pour the chocolate into the lined pan not all the way to the edges. Sprinkle the chopped walnuts, pistachios, and goji berries evenly over the chocolate. Top with a bit of coarse sea salt.
  • Allow to sit at room temperature to cool and harden. Break into pieces.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 1.9 mg, Fat 19.5 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 88.7 mg, Sugar 18.5 g

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