IMAGE ©Kimberly Dennison - Eggs Flour Milk

Ginger and Quinoa Chocolate Bark

Name: Ginger and Quinoa Chocolate Bark
Total time: 20 min
Yield: 1 SERVING | 10-15 pieces
Ingredients: 2 cups (12 oz) dark chocolate (60%-70%), good quality chips; 1 cup puffed quinoa, or puffed rice cereal; 1/2 cup crystallized ginger, small pieces; 1/2 tsp fleur de sel; 1/4 cup (1.5 oz) milk chocolate

a sweet treat recipe

2 cups	(12 oz) dark chocolate (60%-70%), good quality chips
1 cup	puffed quinoa, or puffed rice cereal
½ cup	crystallized ginger, small pieces
½ tsp	fleur de sel
---	optional for marbling effect
¼ cup	(1.5 oz) milk chocolate

a sweet treat recipe

by Kimberly Dennison

eggsflourmilk.com

Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.

Experience the delight of this ginger and puffed quinoa chocolate bark—a treat with a satisfying, toasty crunch, sweet and spicy ginger kick, and dark chocolate's mild sweetness, all perfectly balanced with a touch of fleur de sel.

TIME (ACTIVE) | 20 M
TOTAL | 20 M

1 SERVING | 10-15 pieces

SPECIAL EQUIPMENT:
MIXING BOWLS
COOKIE SHEET
PARCHMENT PAPER
OFFSET SPATULA

Prepare a baking sheet with parchment paper, or silicone baking mat. Set aside.

In a microwave-safe bowl, melt chocolate in 30 second intervals, thoroughly stirring after each.

Add puffed quinoa to the melted chocolate, stirring well to combine.

Pour the chocolate quinoa mixture onto the prepared baking sheet. Using an offset spatula or spoon, evenly spread the chocolate to 1/8" to 1/4" thickness.

Sprinkle the crystallized ginger over the top followed by the fleur de sel.

Place the baking sheet in the freezer for 10-15 minutes to set.

Remove from freezer, and break apart into pieces.

Expiry: Store in an airtight container for 2-3 weeks at cool room temperature.

To prevent sugar crystals from forming, thoroughly stir chocolate after each interval to prevent the temperature from going too high.

For a fun marble effect, after spreading out the chocolate and quinoa mixture, drizzle milk or white chocolate on top. Using a toothpick, swirl in the milk chocolate, then continue with topping with the crystallized ginger.

4.8

ginger root

crystallized

small pieces

Crystallized ginger root is tender and sweet with a spicy bite. Add small cubes of crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.

0.18 oz - PORTION$0.50

2 oz - REFILL$4

0.18 oz - PORTION $0.50

ADD TO CART

4.8

fleur de sel

gourmet sea salt

flakes

This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.

0.35 oz - PORTION$0.50

3 oz - JAR$7

3 oz - REFILL$6

16 oz - REFILL$29

0.35 oz - PORTION $0.50

ADD TO CART