For Valentine’s Day, I adapted my chocolate bark recipe to make superfood chocolate hearts. This is right up C’s street. A healthy 85% chocolate topped with all the latest superfoods: goji berries, coconut, golden linseeds, pumpkin seed and a sprinkling of sea salt flakes. These hearts are both healthy and indulgent. Perfect!
200g 85% chocolate
A handful of pumpkin seeds
1 tablespoon golden linseeds
A handful of goji berries
1 tablespoon desiccated coconut
Sprinkling of sea salt flakes
- Put the pumpkin seeds in a dry frying pan and gently heat until you hear them starting to pop. Set aside and leave to cool.
- Line a baking tray with a silicon mat, greaseproof paper or cling film.
- Melt the chocolate very gently in a Bain Marie by breaking the chocolate into small pieces and putting them in a heatproof bowl. Put about 1 inch of hot water in a saucepan and sit the bowl over the pan, but so it is not touching the water. Allow the chocolate to melt. Be patient, if you rush the process, the chocolate won’t like it and will seize up.
- Pour the melted chocolate into your baking tray. You can make the layer as thin as you like. Using a spatula, make sure the chocolate has spread evenly. Sprinkle over your toppings and leave to cool in the fridge for 45 minutes.
- When the chocolate has set, use a heart shaped cookie cutter to cut out heart shaped chocolates. If the chocolate has set too hard, put the bottom of the cookie cutter into hot water, dry and push it through the chocolate. Return to the fridge to fully set.