Turmeric, Rose & Shatavari Chocolate Bark
an adaptogenic treat just in time for Valentine's Day
I thought I’d share one of my favorite recipes for an easy Valentines Day’s dessert. I’m a sucker for chocolate barks especially with they’ve got a good balance of sweet, salty, and crunchy.
This one is just that and it comes together in no time. For this recipe, there’s no need to whip out your Cuisinart mixer or even turn the oven on for that matter. Making chocolate bark is pretty quick and easy, plus the flavor options are endless.
You can add some crunch with toasted nuts or seeds, sprinkle with bright edible petals, or add a bit of flavor with your favorite spices like cardamom, cinnamon, or ginger.
Whether you’re into celebrating Valentine’s Day or not, this sweet treat is sure to add a little decadence to your evening. To make the bark even more special, you can include a few herbs to enhance the feeling of love in the air—goji berries, shatavari root, and rose petals.
Goji berries aren’t just high in vitamin C, they’re also a nutritive tonic for the blood, liver, and kidneys. They strengthen the capillaries in the body which help keep the body warm, especially if you have cold hands or feet.
Shatavari root is one of my favorite adaptogens. The moistening and cooling energy of the root is used to promote reproductive health, a healthy libido, and hormone balance.
And of course, Valentine’s day wouldn’t be complete without the flower of love—rose. Besides being a symbol for this day, rose petals are a gentle nervine, helping to restore the nervous system, soothe anxiety and relax the body. It’s a wonderful heart opener, not just in processing grief, but to feel more uplifted and joyful.
If you’re not a white chocolate fan, simply swap for your favorite traditional chocolate. Obviously, the color will differ, but you can also sprinkle a bit of the turmeric powder on the melted chocolate just after spreading it out to cool.
Another option that’s low sugar, would be to make a coconut yogurt bark. Simply mix your favorite coconut yogurt with spices and/or adaptogens, then spread it on a parchment-lined pan and sprinkle it with your toppings. Pop in the freezer until it’s hard and set, then enjoy!
Turmeric, Rose & Shatavari Chocolate Bark
Ingredients
16 oz white chocolate
1-2 tablespoons shatavari powder
1 teaspoon ground turmeric
1/2 cup toasted pistachios, shelled and roughly chopped
1/2 cup goji berries
1/2 tablespoon dried rose petals, crushed
Line a baking sheet with parchment paper and set it aside.
Roughly chop almost all of the white chocolate while reserving a palm-sized chunk. This is an important step and will help to temper the chocolate later, which helps prevent the bark from melting at room temperature.
To a ceramic, glass, or another heatproof bowl, add the white chocolate and set over a simmering pot of water. You’ll want the bowl to be large enough to sit on top of the pot and to hover above the water but not touch it. The goal is to make a double boiler.
Stir in the shatavari and turmeric until combined and the chocolate has melted. Add the reserved chunk of white chocolate and gently stir until melted, then carefully take the ceramic bowl off the pot of water.
Pour the melted chocolate mixture onto the middle of parchment paper and smooth into an even layer with a small offset spatula.
Next, sprinkle the pistachios and goji berries as evenly as you can and finish with a sprinkle of the crushed rose petals. Pop the bark into the freezer to set. The bark should be ready after 20 to 30 minutes.
Remove it from the freezer and use a metal spatula or butter knife to break it up. Store the bark in an airtight container. It will keep for a week.
Enjoy!
xx - Sarah Kate