Saturday, December 5, 2015

Cacao Nibs and Goji Berries Barks

Want to do something a bit different for the holidays but which is easy, fruity, chocolatey, chewy, and crunchy all at the same time? I think this recipe for Cacao Nibs and Goji Berry Bark may be just what you are looking for. In less than an hour you can have homemade candy that you can feel good about eating and serving your guests. Both the Goji Berries and the Cacao Nibs were sent to me by Viva Labs to test; those articles have already gone live. I really love cacao nibs but they are an acquired taste because they are broken up roasted cacao beans and that means they are a bit bitter. They are also very crunchy and I've continued to use them to make recipes such as this one. I hope you enjoy it.

Cacao Nibs and Goji Berries Barks

Ingredients:

 4 oz of Baker's Chocolate broken into sections (I used White, German's (48%), and Bittersweet (66%) Chocolate)

28 grams (1 ounce) Viva Labs Organic Raw Cacao Nibs (per 4 oz chocolate)

28 grams (1 ounce) Viva Labs Organic Goji Berries (per 4 oz chocolate)

Directions:

1. Spray an 11.5 X 17 inch lipped baking sheet with no-stick spray and press a sheet of waxed paper against it.

2. Measure out the goji berries and cacao nibs that you'll need for each 4 oz of chocolate you'll melt. Make sure you break up the berries because they tend to stick together a bit and you don't want clomps of them.

3. Break the chocolate into sections and place the sections into a microwave safe bowl. Start heating them on high setting for 1 minute, stir vigorously, and then keep heating and stirring at 30 second intervals. I noticed that the white chocolate took about 30 extra seconds compared to the 48% and the 66% Baker's Chocolate.

4. Quickly stir in the berries and the nibs and then pour it into a section of the prepared pan. Using a spatula, spread it around until it is about 1/4th inch thick and measuring around 4.5 X 6.5 inches.

5. For fast setting, place into the refrigerator for at least 20 minutes. Store in the refrigerator when not eating. However, if you house is not humid and you indoor temperatures lower than 75°F, you can just put the pan aside for about two hours and they will set up fine plus be easier to cut apart. Store them in a cool, dry place until you eat them.

6. Try to break each section of bark into 8 pieces per 4 oz of chocolate and the resulting nutritional values should be:

White Chocolate Cacao Nibs and Goji Berries Bark
Calories = 108
Total Fat = 6.3g
Saturated Fat = 4.1g
Cholesterol = 5mg
Sodium = 28.7mg
Total Carbohydrates = 12g
Dietary Fiber = 1g
Sugars = 10g
Protein = 1.8g
Vitamin A = 17% (daily)
Vitamin C = 1% (daily)
Calcium = 2.6% (daily)
Iron = 2.3% (daily)

German's Chocolate Cacao Nibs and Goji Berries Bark
Calories = 108
Total Fat = 6.3g
Saturated Fat = 3.6g
Cholesterol = 0
Sodium = 18.7mg
Total Carbohydrates = 12g
Dietary Fiber = 2g
Sugars = 8g
Protein = 1.8g
Vitamin A = 17% (daily)
Vitamin C = 1% (daily)
Calcium = 0.6% (daily)
Iron = 8.3% (daily)

Bittersweet Chocolate Cacao Nibs and Goji Berries Bark
Calories = 108
Total Fat =6.8g
Saturated Fat = 4.1g
Cholesterol = 0
Sodium = 18.7mg
Total Carbohydrates = 10g
Dietary Fiber = 3.2g
Sugars = 5g
Protein = 1.8g
Vitamin A = 17% (daily)
Vitamin C = 1% (daily)
Calcium = 0.6% (daily)
Iron =6.3% (daily)

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