Blog

1 lb organic chocolate bits, sweetened
1/2 tsp HimalaSalt Fine Grain Himalayan Sea Salt
2 Tablespoon organic shredded coconut
1 Tablespoon raw cacao nibs
2 Tablespoon organic roasted almond slivers
2-3 Tablespoons of HimalaSalt Organic Pink Peppercorns (coming back soon!)

Melt organic chocolate over double boiler on low flame, add HimalaSalt and stir thoroughly. Prepare cooling dish/pan by sprinkling lightly with coconut, pour in melted chocolate, smooth with pastry blade, and sprinkle remaining ingredients. NOTE: save 1/2 tsp of each for finishing.

Add coconut, cacao nibs, roasted almond slivers, and run a warm spoon or knife through chocolate "marbling" to blend ingredients throughout. Press down lightly with a piece of cellowrap, and add organic pink peppercorns, remainder of almond slivers, coconut, and top with fresh organic orange zest. Let cool and harden completely, (this could take a couple of hours so plan ahead - depending upon how deep your dish is). Run a warmed blade around the edges to loosen, and either cut or break into "bark" chunks. Serve with fresh, cool mint tea in warm weather, or in winter, pair it with sumptious spiced red wine - that recipe will be coming next!

I originally published this recipe on February 24, 2009 on my old blog.  It's such a winner, it deserves a special place, especially around holidays, celebrations, and pleasing friends.

Ingredients
1 tbsp HimalaSalt Organic Peppercorns
1 cup Port Wine
Peel of ½ organic lemon
1 organic vanilla bean
6 organic bay leaves
½ bottle organic red wine
2 ½ tbsp agave nectar
6 ripe organic peaches

Place peppercorns in a square of cheesecloth and the tie securely with string. In a large saucepan, combine the port, lemon peel, vanilla bean, bay leaves, wine, pepper sachet and bring to a boil. Stir in agave and remove from the heat. Add more agave if needed, cover and set aside. Half fill large saucepan with water and bring to a boil. Plunge peaches into boiling water and let them sit there for one to two minutes, then rinse them under cold water and peel. Place them in the warm wine over medium heat and bring to simmer 10 minutes. Remove from heat, cover and cool. Remove fruit from syrup and place it in shallow bowl. Pick out bay leaves to use as garnish. Cut vanilla bean into fine slices for garnish. Set aside in a cool place, (not the frig) until ready to serve. Get your ingredients at www.himalasalt.com