Sugar-free almond, sea salt and toasted millet dark chocolate bark

Sugar-free almond, sea salt and toasted millet dark chocolate bark
“What you see before you, my friend, is the result of a lifetime of chocolate.” ― Katharine Hepburn
Recipe and styling by Claire Ferrandi 
Photograph by Dylan Swart

Sugar-free almond, sea salt and toasted millet dark chocolate bark

Serves: 4 - 6
Cooking Time: 30 mins

Ingredients

  • 2,5ml (½ tsp) canola oil
  • 15ml (1 tbsp) dehulled millet
  • 3 x 85g slabs sugar-free dark chocolate, finely chopped (either Canderel or Belgian chocolate available at woolworths.co.za)
  • 100g roasted and salted almonds, finely chopped
  • 1 orange, to grate
  • sea salt flakes, to sprinkle
  • golden powder food colouring mixed with a little brandy, to decorate (optional)

Instructions

1

Heat the canola oil in a small frying pan over medium heat, 1 minute. Add the millet and toast in the pan, stirring around, about 1 – 2 minutes, until lightly golden. Remove from heat and set aside.

2

Line a baking sheet with a silicone mat or baking paper and set aside (use a dab water to stick the baking paper down if necessary). Add the chopped chocolate to a glass bowl and set the bowl over a pot of barely simmering water (do not let the base of the bowl touch the water below it). Stir occasionally until the chocolate has melted.

3

Pour the melted chocolate onto the prepared baking sheet and spread around a little, if necessary, to create a thin layer of chocolate. Sprinkle the chopped almonds over the chocolate layer, followed by the toasted millet. Grate over the zest of the orange, and sprinkle with a good pinch sea salt flakes. Pop into the fridge until the chocolate has hardened, about 10 minutes.

4

Just before serving, drizzle over the golden food colouring mixed with a little brandy to decorate, if desired.

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