Turmeric, Rose & Shatavari Chocolate Bark
As we gear up for the launch of our first cookbook later this year, we thought it would be fun to share a Valentine’s spin to one of our favorite recipes. No need to whip out your Cuisinart mixer or even turn the oven on for that matter. Making chocolate bark is pretty quick and easy, plus the flavor options are endless. Add some crunch with toasted nuts or seeds, sprinkle with bright edible petals or add a bit of flavor with your favorite spices.
Whether you’re into celebrating Valentine’s Day or not, this sweet treat is sure to add a little decadence to your evening. To make the bark even more special, we included a few herbs to enhance the feeling of love in the air—goji berries, shatavari root and rose petals.
Goji berries aren’t just high in vitamin C, they’re also a nutritive tonic for the blood, liver and kidneys. They strengthen the capillaries in the body which help keep the body warm, especially if you have cold hands or feet. Shatavari root, one of our favorite adaptogens, has an affinity for the female reproductive system. The moistening and cooling energy of the root is used to promote reproductive health, a healthy libido and hormone balance.
And of course V-day wouldn’t be complete without a little rose petal action. Rose petals are a gentle nervine, helping to restore the nervous system, soothe anxiety and relax the body. We love using rose as a heart opener, not just in processing grief, but to feel more uplifted and joyful.
Ingredients
16 oz white chocolate
1-2 tablespoons shatavari powder
1 teaspoon ground turmeric, we love Diaspora
1/2 cup toasted pistachios, shelled and roughly chopped
1/2 cup goji berries
1/2 tablespoon dried rose petals, crushed
Line a baking sheet with parchment paper and set aside. Roughly chop almost all of the white chocolate while reserving a palm sized chunk. This is an important step and will help to temper the chocolate later, which helps prevent the bark from melting at room temperature. To a ceramic, glass, or other heatproof bowl, add the white chocolate and set over a simmering pot of water. You’ll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler. Stir in the shatavari and turmeric until combined and the chocolate has melted. Add the reserved chunk of white chocolate and gentle stir until melted, then carefully take the ceramic bowl off the pot of water. Pour the melted chocolate mixture onto the middle of parchment paper and smooth into an even layer with a small offset spatula. Next, sprinkle the pistachios and goji berries as evenly as you can and finish with a sprinkle of the crushed rose petals. Pop the bark into the freezer to set. The bark should be ready after 20 to 30 minutes. Remove it from the freezer and use a metal spatula or butter knife to break it up. Store the bark in an airtight container. It will keep for a week.