Day 82 / 365

Faye Lessler, one of the bloggers in both the Ethical Blogger Network and Ethical Writer's Coalition, makes up some bad ass recipes which just so happen to align with seasonal eating stupendously. I'll be sharing as many of her recipes as she'll let me over the coming year, she was kind enough to allow me to share her detox beet soup earlier this week and this amazing dessert recipe, perfect for making use of excess Easter chocolate, today. You can find Faye's incredible creations and awesome outfit posts, amongst other stories, on her blog, Sustaining Life, here. Below are her words and creations.


Spicy & Sweet, White & Dark Chocolate Bark
by Faye Lessler 
Assembly time: 30 minutes. Set time: 60 minutes

Dark chocolate
White chocolate
2 Thai chilis
2 tbsp dried goji berries
1/4 cup sliced strawberries 
2 tbsp coconut oil

  1. Chop dark and white chocolate separately into small chunks. Set aside into bowls.
  2. Create a double boiler by bringing a large pot of water to a boil and setting a smaller pot or glass bowl inside. Don't let the water get in the smaller vessel and don't let it touch the sides or bottom of the larger pot.
  3. Line a baking pan with parchment paper.
  4.  Add dark chocolate and 1 tbsp coconut oil to the smaller vessel of your double boiler. Allow to melt while stirring.
  5. When completely melted, pour onto your baking pan and spread evenly with the back of a spoon.
  6. Before dark chocolate cools and hardens, wash the small vessel of your double boiler and add white chocolate as well as the second tbsp of coconut oil. Allow to melt while stirring.
  7. When completely melted, pour over your dark chocolate sheet as evenly as possible. Gently drag the the tip of a knife or spoon through the two layers of chocolate, creating as many swirly shapes as you like.
  8. Chop goji berries and Thai chilies into small pieces and sprinkle over swirled chocolate. Press sliced strawberries into the chocolate as well.
  9. Allow to cool at room temperature then transfer to the refrigerator to set for at least 60 minutes and overnight if possible.
  10. Chop into large chunks and enjoy!

[Faye's Notes]
I am not a professional baker, confectioner, or chocolatier. Therefore, I had no idea that chocolate needs to be heated to a specific temperature in order to avoid the "bloom" that creates little speckles in the chocolate bark. These spots are merely the result of fats being distributed unevenly throughout the chocolate and affect the texture of the bark, but not the taste. In upcoming chocolate experiments, I'll be avoiding bloom by using a thermometer to melt my chocolate between 86*F and 90*F!

                                             Follow Faye on her blog Sustaining Life HERE