Home Recipes Almond Bark with Organic Puffed Quinoa, Dried Michigan Cherries, Vintage Merlot Sea Salt, and Dark Chocolate

Almond Bark with Organic Puffed Quinoa, Dried Michigan Cherries, Vintage Merlot Sea Salt, and Dark Chocolate

Developed by Chef Richard Cusick and made with California Almonds, this recipe is a sweet delight that will satisfy your cravings!

Recipe makes 36 pieces.

4 ½ pounds	dark chocolate, cut into chunks
2 ounces	organic puffed quinoa
6 ounces	Michigan dried cherries
4 ounces	sliced blanched California almonds, toasted
1 tsp	Vintage Merlot sea salt

Melt 3 pounds of the chocolate in a plastic bowl in 30-second intervals in the microwave until the temperature reaches almost 50°C. Stir after each 30 seconds.
When the temperature is close to 50°C, lower the cooking time to 15 seconds. Do not overheat the chocolate or it will seize.
Add the remaining 1 ½ pounds chocolate to the bowl and stir until the temperature is 32°C.

Stir the quinoa into the tempered chocolate. Quickly top the chocolate with the cherries, almonds, and salt. Let the bark set and break it into pieces.
Spread it on a sheet pan lined with parchment paper or an acetate sheet to ¼ inch thick.
Quickly top the chocolate with the cherries, almonds, and salt.
Let the bark set and break it into pieces.

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