Vegan Gluten Free Meyer Lemon Chocolate Bark Recipe
Making Chocolate Bark is so simple, beautiful, and quick! Mine has Meyer Lemon in it, WHAATT?? Exactly it makes this Chocolate Bark pretty amazing. If you are a fan of Meyer Lemon like I am, I pretty much want to put it in and on everything possible, and I thought it would taste beyond yummy in Chocolate Bark so I gave it a go. The key is to add lots of salt to balance out the lemon, which really isn’t that lemony but the combo is quite perfect. Plus we add lots of nuts and seeds, I really go for it and even add more chocolate by adding mini chocolate chips!
The best thing about Chocolate Bark is you can do and add anything to it. Think of it as making your favorite chocolate bar in the world, what would it have in it? Then go for it!
Meyer Lemon is the more round and smooth lemon, with a thinner skin that is seasonal. It has a sweeter flavor than normal lemons, and is seriously the tastiest thing on the planet.
This is one of those handfuls sorts of recipes, handful of this or that. Leave out anything you don’t like and add anything you do. But I am telling you, you MUST try the Meyer Lemon, and as usual with most of my recipes bring this one to a dinner party, I just did and everyone was raving. Get to it!
8oz. Organic Dagoba Semi-Sweet Baking Chocolate (if you can’t find this stuff you can use normal dark chocolate bars
Meyer Lemon about 3-4 slices cut into tiny pieces
1 TBLS. Maldon Sea Salt (which is the big granules, but use normal sea salt if you must, if using normal salt use less salt about ½ TBLS. Spread evenly)
About a Handful of everything below which ends up being about 1/3c.
Coconut Shreds or Flakes
Mini Chocolate Chips
1) Chop Hazelnuts
2) Slice Meyer Lemon and cut into tiny pieces (see pic) you want part skin and part flesh
3) Melt your chocolate in a double boiler till smooth
4) Spread onto large baking sheet lined with parchment paper till about 1/4in thick
5) Toss on toppings evenly: Seeds, nuts, chocolate chips, coconut, salt, lemon
6) Chill in fridge for 30 min-1 hr for hardening, and then break into pieces when ready to eat. Store in fridge when not eating!