This weekend is Easter and, for many of us, that means a bit of chocolatey overindulgence, followed by a few weeks of regret. Dark chocolate is a wonderfully nutritious alternative to milk or other varieties and this fruit and nut bark can be a decadent but healthier alternative to the standard Easter eggs.
The healthiest forms of chocolate are dark chocolate (70% cocoa content or higher) and cacao nibs, the original, natural form. Dark chocolate and cacao nibs are high in antioxidants, which help fight free radicals that can damage the cells in your body. Two groups of antioxidants found in dark chocolate are flavonoids and polyphenols – and they’re found in greater amounts in chocolate than either tea or red wine. The higher the percentage of cocoa in your chocolate bar, the greater the number of antioxidants.
Ingredients
350g dark chocolate
125g blanched almonds, toasted and chopped
100g unsweetened dried fruit (eg cranberries or mango)
Pinch of sea salt
Method
Line a baking sheet with parchment.
Melt the dark chocolate by filling the bottom of a saucepan with couple of cms of water and bring to a simmer over a medium-high heat. Put the chocolate in a glass bowl and set over the simmering water, stirring occasionally.
Once melted, tip into the prepared tin and smooth with a spatula so the chocolate is evenly distributed.
Scatter over the remaining ingredients (you can add a pinch of dried chillies if you’re feeling brave) and chill in the fridge until the chocolate sets (about 30 mins).
Peel off the parchment and break into pieces.
Store in an airtight container for up to a month (if it lasts that long).