Chocolate bark is one of the easiest things to make, and this sprouted buckwheat version is no exception! Sprouted buckwheat may not be an ingredient you’re used to pairing with chocolate, but trust me, this bark is the perfect combination of flavours and textures. When buckwheat is sprouted it becomes light and crunchy, giving this recipe a texture almost like crispy rice chocolate. When paired with the rich dark chocolate, tart and chewy cranberries, nuts and pumpkin seeds, it becomes as pretty as it is delicious!
A few things to take into consideration for the recipe:
- Set a timer and not overtoast the buckwheat/nuts, they can go from perfect to burnt pretty quickly – you want very lightly browned (yes, this tip comes from getting distracted and over toasting more than one batch…whoops!)
- Do not overcook the chocolate or it will seize and go lumpy. The preferred method is stirring constantly over a double boiler, removing from the heat before fully melting, then stirring until smooth. If you do not have a double boiler you can also set a glass bowl over a pot of water, making sure the water doesn’t touch the bowl. You can also use a microwave, but take it out and stir every 20-30 seconds and stop before it melts completely, then stir until smooth.
That’s it! About 5 minutes of work and 30 minutes of waiting patiently and you’ve got a delicious, crunchy, sprouted buckwheat snack. It’s a wonderful, unique addition to any cookie tray.