Fig and Nut Chocolate Bark

7 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.

My stomach growled through two layers of jackets, as my eyes slowly moved to my bus seat companion today, which happened to be a box of rubber food models.  It is pretty desperate hunger when rubber peas and fake pepperoni pizza make me hungry.  I was excitedly re-routing said box from an office downtown to my office.  You know you are a nutritionist when rubber replicas of chicken breast, applesauce and steak get your heart skipping a beat.

One of the things I do at work is administer 24 hour recalls.  I ask our study participants to tell me everything they ate and drank within the last 24 hours and then I analyze it in a database...and having a food model is so helpful for determining portion sizes.  So what a thrill it will be to tote these models into my meetings now.
Anyway, down to the business of chocolate.  While my stomach growled, I longed for a piece of this chocolate bark.  I went over to T's house for dinner on Tuesday night where I was in charge of dessert.  This got me a little nervous because my comfort zone resides in side dishes and tapas style cooking.  I was in the spirit of stepping out of comfort zones though, after attending the BlogHerFood conference from last weekend, which by the way was such a helpful experience.  And one of the bonuses was an armload of free Scharffen Berger chocolate bars.

These bars were a perfect platform for recipe hunting.  I dragged cookbooks and binders off the bookshelf to find a quick chocolate-like dessert to assemble over at her house.  Thanks to a previously torn out page from Cooking Light, this recipe came to life.

The great benefit  is that you are essentially creating your own chocolate bar.  You get the opportunity to stuff the chocolate with little bits of whatever you like.  I divided the macadamia nuts, hazelnuts and figs into different sections for variety.  So then each bite will be a little different.  The hardest part is waiting for it to work it's magic in the freezer.

Stop into my blog for the recipe!  www.anopencookbook.blogspot.com

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