Sweet and salty has always been my favorite dessert combination. I’m a milk chocolate lover but when the leaves change in the fall and the temperature drops, I tend to go for the dark stuff such as my dark chocolate salted caramel nut bark. It is made of wholesome dark chocolate, harvested nuts and salted caramel drizzle. It’s the kind of candy I like to enjoy with a cup of coffee while fall gazing from my home window.
If you typically turn down chocolate because of its sugar content, then let me share these interesting facts about dark chocolate.
According to the Authority Nutrition, there are 7 health benefits of dark chocolate if consumed in moderation.
- Dark chocolate is loaded with minerals such as fiber, iron, magnesium, copper and potassium.
- It’s a power source of antioxidant to help fight free radicals that can damage cells and make you sick.
- Containing an abundance of antioxidants means dark chocolate is good for your skin by repairing it and protecting your skin from the harmful sun.
- Dark chocolate may lower blood pressure and improve blood flow.
- If it’s good for blood flow then it’s good for cholesterol. Dark chocolate raises HDL (the good cholesterol).
- If it is good for blood pressure and cholesterol then it will improve your cardiovascular health. It’s a win-win-win situation to me.
- Let’s all admit that eating too well puts us in a food coma. Having dark chocolate for dessert boosts our brain function. Another win!
When you think about making dessert with dark chocolate, go for the high quality, organic and contains 70% cacao.
While dark chocolate may taste extremely bitter to some people, it pairs very well with roasted nuts and salted caramel. That is what I made for dessert at a friend’s dinner party. I recommend serving dark chocolate desserts to coffee lovers. They seem to go hand in hand. Dark Chocolate Salted Caramel Bark
Dark Chocolate Salted Caramel Nut Bark
Ghirardelli 70% cacao dark chocolate, melted
Roasted almonds, unsalted
Roasted pecan, unsalted
In a baking pan lined with parchment paper, spread the melted dark chocolate across the pan. Sprinkle roasted almond and pecans over the dark chocolate. Drizzle caramel sauce over the roasted nuts. Lightly sprinkle sea salt over the caramel sauce. Put the pan in the refrigerator to harden for 2-4 hours.
Break the dark chocolate from the pan in to small barks. Serve with black coffee and enjoy.