creamy cashew chocolate bark
Recipe Tuesday
I have just returned from 3 days on the Montreux Riviera in Switzerland. I wanted to make the most of the 3-day public holiday / office closure period in France, and as always when I spend too long in the city I find myself longing for time in nature. So I took a train from Paris to Lausanne, and Lausanne to Vevey, to spend a few days among the mountains and lakes.
I almost would not have believed such a place was real, it had such a mystical, magical quality to it. I stayed on the shores of Lac Léman, and every morning would draw back my curtain to drink my coffee looking over the glittering lake to the snow-capped mountains on the opposite shore, rising out of a light mist. During the day I walked along lakeside boulevards and up steep, grassy, narcissus-studded hillsides, listening to the cacophony of cowbells ringing out across the valleys, each at a slightly different pitch and tone. Shaded woodland trails and a sharp mountain breeze provided respite from the warm spring sun, and at every clearing gave way to remarkable vistas. In the evenings I enjoyed lakeside glasses of wine from the nearby Lavaux vineyards, saunas and bubble baths, and many hours devouring novels. It is hard indeed not to feel refreshed and reinspired in the Alps in springtime, and the short break did me much good.
As for the food, Swiss food is not especially vegan friendly, being heavy on the dairy (hence all the lovely cowbells from dairy cows grazing on the mountainsides). And whilst the stodginess of Alpine cuisine may have served a historically important function in winter, I cannot say I crave that kind of heaviness in spring. But one thing I did thoroughly enjoy: Swiss chocolate.
I visited a few little boutique chocolate shops, and chatted with a few of the employees. In one, I was told that all the dark chocolates (of which there were many) were vegan, but that they had also been developing some vegan ‘milk’ chocolates, including a creamy cashew chocolate made with cashew milk. I didn’t want to buy anything as it was very expensive (seemed a bit indulgent just to buy for myself) and also I wasn’t sure of the origins of the chocolate, and I only like to buy chocolate if I know if it’s sourced ethically and responsibly. But they did kindly allow me to sample a good deal, and the creamy vegan cashew milk chocolate was really delicious: I instantly wanted to recreate it.
I sadly don’t have the facilities, time, resources or skills to make chocolate from scratch, but the cashew chocolate did make me think of something that is easy to make at home: chocolate bark. The same day that I returned to Paris, I set about experimenting, and absolutely loved the results. It will fuel my snacking (and sharing) all week, in lieu of actual luxury Swiss chocolate.
Chocolate bark, as a general rule, is just melted chocolate with other things mixed in, like nuts, seeds, or fruit. I personally like mine on the softer side, and upping the fat content by stirring cashew butter into the melted chocolate makes the texture a lot nicer and creamier, as well as enhancing the flavour.
Ingredients
300g dark chocolate (I recommend 70%)
3 tbsp cashew nut butter (plus a few additional teaspoons for swirling)
100g cashew nuts, roughly chopped (I originally used roasted salted cashews for additional flavour, which I really liked, but raw cashews work well too)
Pinch of sea salt flakes (optional)
Method
Line a large baking sheet with greaseproof paper.
Break the chocolate into small squares and very gently melt it in a glass bowl over a pan of boiling water, stirring constantly. You can also do this in the microwave in a microwave-safe bowl by heating in small increments and stirring regularly, but there’s more risk of burning that way. When the chocolate is mostly melted, add the three tablespoons of cashew butter and continue stirring, so that everything is well combined.
Pour the chocolate mixture out onto the baking sheet, spreading it out so that it makes a large bar, about the thickness you’d expect of a chocolate bar. Sprinkle over the chopped cashew nuts, sea salt (if using) and a few additional teaspoons of cashew butter in different places, using a knife to swirl this into the chocolate for a nice effect.
Place the tray in the fridge and leave to set completely (overnight is best but probably 3-4 hours minimum).
Once completely set, use a knife to roughly break up the chocolate. Transfer the pieces to an airtight container and store in the fridge.
Currently…
Reading: A Single Thread of Moonlight by Laura Wood (a delightful retelling of the classic Cinderella story)
Eating: this Greek salad with broccoli and sundried tomatoes - whilst I loved all the chocolate I was craving some vegetables by the time I got home!
Enjoying: the many bank holidays France has in May
I am definitely making this!