This kumquat chocolate bark recipe is easy and quick to make, it just requires a little time for the chocolate to harden.
Do you love kumquats? or do you think they are way too tart? My mom loved kumquats and would just pop them in her mouth and eat them whole. That is one way to eat them, they are way too small to peel and too tart if you just eat the inside. The sweet part is the outside. One of her delights about where we live in Fallbrook was our neighbor’s kumquat tree that had branches hanging over on our property. She always looked forward to picking a few and eating them. Kumquats are not something I probably would choose to buy at the store, but when we got a whole bag of them in our CSA box this week, I knew I needed a recipe to use them in. I found a few; kumquat sorbet and kumquat crusted tilipia but the most appealing was a kumquat bark recipe I found in my Marta Stewart magazine. I decided to make it simpler and add a couple of twists with cranraisins and coarse sea salt. The whole combination was perfect together with the sweet cranraisins, tart kumquats, salt, and chocolate!
- 4 oz of bittersweet chocolate bar
- 12 kumquats
- ¼ cup cranraisins
- 2 pinches of coarse sea salt
- Wash your kumquats
- Slice the ends off your kumquats and discard
- Slice each of your kumquats thin about ⅛ of an inch
- Chop your cranraisins with a knife
- Line a small 12 x 9 cookie sheet with parchment paper
- Break your bittersweet chocolate into chip size pieces into a microwave proof bowl
- In 30 second intervals at 50% power, start to melt your chocolate pieces, stirring after each time (it took 2 minutes all together for mine to become soft enough to stir until smooth, but this might vary according to your microwave power)
- Once the chocolate is melted enough stir until complete smooth
- Scoop your chocolate out of the bowl using a rubber spatula and spread over half of your parchment paper (if you want to double your recipe then it would most likely cover the whole little cookie sheet)
- Spread your kumquats over the top of the chocolate
- Scatter your cranraisins over the top of the chocolate
- Sprinkle your coarse sea salt over the top of everything
- Place into your fridge to harden for at least one hour
- After the chocolate is harden you can remove from fridge and break into pieces
- Store any leftover chocolate bark in an airtight container in your fridge
Enjoy this sweet and tart combination of chocolate!