Chocolate Quinoa Bark
Crunchy puffed quinoa folded into dark chocolate makes a simple, elegant bark.
Equipment
- skillet or wide pan
- Heatproof bowl
- Saucepan
- Spatula or spoon
- baking sheet lined with parchment
- cookie cutters (optional)
- Refrigerator
Ingredients
- 1/4 cup uncooked quinoa for puffing*
- 8 ounces bittersweet chocolate chopped (60–65% cocoa)
- flaky sea salt for sprinkling (optional)
Instructions
- Heat a wide skillet or pan (at least 1 inch deep) over medium to medium-high heat.
- Test the pan by dropping a pinch of quinoa in; it should pop within a few seconds. Discard the test grain.
- Sprinkle a few tablespoons of uncooked quinoa in a single layer in the hot pan. When it begins to pop, lift from the heat and shake or swirl the pan to agitate the grains.
- Continue shaking off the heat until popping nearly stops, then pour the puffed quinoa into a bowl or rimmed baking sheet to avoid burning. Repeat in batches until all quinoa is puffed.
- Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (bowl bottom should not touch the water), or microwave in 20-second bursts, stirring between each, until mostly melted. Remove and stir until smooth.
- Fold the puffed quinoa into the melted chocolate until evenly coated.
- For shaped pieces: coat a cookie cutter with cooking spray and set on a parchment-lined baking sheet, then fill with the chocolate-quinoa mixture and sprinkle with flaky salt if using. Alternatively, spread the mixture in a single even layer on the prepared baking sheet.
- Refrigerate the baking sheet for 30 minutes, then remove chocolate from cutters or break the sheet into pieces of desired size. Serve immediately.
Notes
- Store in a cool, dry place in an airtight container for 2–3 weeks.
- Freeze for up to 3 months and enjoy straight from the freezer or thaw before serving.