Spicy Adaptogenic Chocolate Bark
The beauty of chocolate bark is partially due to the ease of its creation. If you were wondering what to do with all that leftover holiday chocolate, this may be your answer. The following recipe is my take (and what I had in my cupboard), but you can add whatever you want. Milk chocolate, white chocolate, berries, nuts, and aromatic herbs can also be incorporated if you please. Explore your creative side in this herbal chocolate recipe, and let your inner kitchen witch shine!
Ashwagandha is an wonderful adaptogenic herb that has a long history of use. Its literal translation from Sanskrit is "strength of a horse" because it's widely known to enhance endurance and strengthen immunity. Ashwagandha is one of my go to herbs to cook with. It has a slightly bitter taste that is easily masked with the right flavors.
2 cups dairy free dark chocolate
¼ teaspoon cayenne pepper (or less)
½ teaspoon Ashwagandha powder
½ teaspoon cinnamon powder
2 pinches pink salt
Dried rose petals or calendula
- Fill a medium sized pot with water and bring to a boil. Find a glass mixing bowl that will sit comfortably on top of the pot and melt your chocolate in that. If you have a double boiler, you should use that instead.
Once chocolate has melted, fold in cayenne, Ashwagandha and cinnamon powder, adding a splash of vanilla extract. Heat and stir until all ingredients run smooth and remove bowl from pot.
Pour onto a baking sheet lined with wax or parchment paper. Smooth out with a spatula, making it as thin as you’d like.
Chop up desired amount of crystallized ginger and sprinkle ginger and rose petals over chocolate while still warm.
Keep in fridge or other cool spot until hardened. Once chocolate has set, break up and store in jars or other container.
Try adding your own flair to this recipe with chai spices, turmeric or elderberry.