Tempeh and Milk Chocolate Bark: A Savory-Sweet Snack with Crunch
Description: This milk chocolate bark with roasted tempeh combines a touch of nuttiness, crunch, and a slight savoriness from tempeh with the sweet creaminess of milk chocolate. It’s an unusual yet satisfying treat that’s perfect for adventurous snackers who enjoy a balance of flavors.
Exploring New Textures with Tempeh and Milk Chocolate
Pairing chocolate with savory ingredients is not new, but have you ever considered adding tempeh to your chocolate creations? Tempeh, a fermented soybean product, has a nutty, earthy flavor and firm texture that pairs surprisingly well with milk chocolate. Roasting tempeh brings out its nuttiness and adds a delightful crunch, creating a unique and balanced flavor profile. This milk chocolate bark with roasted tempeh is both delicious and packed with texture, making it a memorable treat for those who love experimenting with new flavors.
Recipe: Milk Chocolate and Roasted Tempeh Bark
Ingredients:
- 8 oz milk chocolate, chopped
- 1/2 cup tempeh, cut into small cubes
- 1 tbsp olive oil
- A pinch of sea salt
- 1/4 cup roasted almonds or cashews (optional, for extra crunch)
- Optional: a sprinkle of smoked paprika or chili flakes for a hint of spice
Instructions:
1. Roast the Tempeh
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Tempeh: Place the tempeh cubes in a mixing bowl, drizzle with olive oil, and toss to coat. Spread the tempeh on a baking sheet in a single layer.
- Roast Until Golden: Roast the tempeh for 15-20 minutes, stirring halfway through, until it’s golden brown and crispy. Remove from the oven and sprinkle with a pinch of sea salt. Set aside to cool.
2. Melt the Chocolate
- Double Boiler Method: Place the chopped milk chocolate in a heatproof bowl over a pot of simmering water. Stir until the chocolate is fully melted and smooth.
- Alternative Microwave Method: Place the chopped chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring in between, until melted and smooth.
3. Combine Ingredients
- Add Tempeh and Nuts: Once the chocolate is melted, stir in the roasted tempeh and roasted almonds or cashews if using. You can also add a light sprinkle of smoked paprika or chili flakes for a bit of spice.
4. Spread and Set the Bark
- Spread the Mixture: Pour the chocolate mixture onto a parchment-lined baking sheet, spreading it into an even layer about 1/4 inch thick.
- Refrigerate: Place the baking sheet in the refrigerator for 1 hour, or until the bark is fully set and hardened.
5. Break into Pieces and Enjoy
- Break the Bark: Once set, break the chocolate bark into pieces.
- Serve: Store in an airtight container in a cool place for up to a week.
The Flavor Experience
The pairing of milk chocolate and tempeh brings an unexpected balance of flavors and textures. The milk chocolate provides creamy sweetness, while the roasted tempeh adds a slightly nutty, savory crunch. Each bite is a contrast of smooth and crispy, sweet and earthy, creating a snack that’s both indulgent and intriguing.
Tips for Making Tempeh Chocolate Bark
- Roast the Tempeh Thoroughly: The key to a delicious bark is crispy tempeh. Roasting brings out the nutty flavors and enhances the texture.
- Experiment with Spices: Smoked paprika or chili flakes add a touch of spice that pairs well with the milk chocolate’s sweetness.
- Add Extra Crunch: Roasted almonds or cashews can enhance the texture, creating a more complex bite.
Conclusion
Tempeh and milk chocolate bark is an adventurous yet balanced treat, perfect for those who enjoy unique flavor combinations. The nutty, earthy notes of tempeh blend beautifully with the creamy sweetness of milk chocolate, making it a delicious snack that’s as surprising as it is satisfying. Try it for yourself and discover how savory ingredients can elevate classic chocolate treats.