Dark Chocolate Bark with Citrus Crunch
Serves 6

Ingredients

• 1/4 cup uncooked amaranth

• 6 ounces 70% dark chocolate bars

• Zest of 2 oranges

• 3 bay leaves, crumbled or finely grated

• 1/4 teaspoon fine sea salt

Instructions

Pop the amaranth:
Heat a medium pan with tall sides over medium heat. Add the amaranth and heat for 2 to 5 minutes. The grains will begin to pop—use a splatter shield to prevent them from escaping. When they are lightly browned, remove the pan from the heat to prevent burning.

Melt the chocolate:
Heat the dark chocolate in a glass bowl in the microwave, in 30-second intervals, stirring with a silicone spatula or wooden spoon in between intervals, until fully melted.

Assemble the bark:
Line a baking sheet or storage container with parchment paper. Pour the melted chocolate and spread it into an even layer with the spatula. Sprinkle the popped amaranth, followed by the orange zest, grated bay leaves and sea salt on top.

Set and serve:
Place the baking sheet in the refrigerator for one hour or until set. Remove and break the bark into coarse chunks. Store them refrigerated in an airtight bag or container.