It’s day 5 of 14 days of chocolate! If you are not drooling yet, you will be over this chocolate recipe. Today, I enlisted the help of dietitian, Dana Angelo White. Dana is a expert nutrition blogger for Food Network’s Healthy Eats blog, where she first posted this mouth watering dark chocolate bark. Dark chocolate is one of my very favorites due to it’s high flavanol content. Flavanols are the antioxidants that make chocolate so good for you. Dark chocolate proved to be highly beneficial in a group of 44 people with prehypertension or stage I hypertension at a primary care clinic in Germany. Participants where given 6.3 grams of dark chocolate a day significantly reduced their blood pressure after 12-18 weeks. Stay tuned for more reasons to eat chocolate.
Dana’s Dark Chocolate Bark
- 1/2 cup toasted hazelnuts, chopped
- 16 ounces dark chocolate
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup brown rice cereal
- Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast hazelnuts in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside.
- In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn’t have to be perfect).
- Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve.
Variation: Flavor your chocolate with just the vanilla, omit the brown rice cereal and top with 1/3 cup slivered almonds and 1/3 cup dried cherries and chopped dried apricots. Tip: You can store the bark in the freezer for up to a month.3.1http://supermarketnutrition.com/danas-dark-chocolate-bark/
- JAMA. 2007 Jul 4;298(1):49-60.