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Pecan Curry Bark

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Tomorrow is the one day a year society and advertising tell us to celebrate love. Are you single? Does Valentines register on your radar in a bad way?

If you are a realist and have watched ‘Love Actually’ at least once, you’ll know that love is, in fact, all around. Something I noted in my Smore Pie recipe for Valentines last year.

You wouldn’t think that though with the amount of heart shaped red tinted recipes you could make, most swirling on Pinterest or the fact so many of the restaurants I was trying to book a friend and I into for dinner were booked out for the 14th weeks ago.

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As an avid Buzzfeed.com reader there have been several articles about Valentines from 27 reasons your cat makes the best Valentine to 31 Grilled Cheeses that are better than a boyfriend, one can’t help but be pulled up into the frenzy of the red rose and heart shaped chocolate day. IMG_3187

Bark is as easy as picking up a thin block of chocolate, turning the oven on and melting the chocolate as stated below and using whatever is in your pantry.

The below is a twist using curry powder, adding a depth to the dark chocolate and softer flavors of the pecans and coconut.

Pecan Curry Bark
Roamingtaste
Serves 2

Ingredients:
100g dark chocolate
2 tablespoons pecans, roughly chopped
2 tablespoons shaved coconut, roughly chopped or ripped
1/4 teaspoon curry powder
1/4 teaspoon ground cinnamon

Directions:
Preheat the oven to 100°C/210F.

Place the chocolate block in the oven for approximately 5 minutes until glossy and slightly soft.

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Press the pecans and coconut into the soft chocolate and sprinkle over the curry and cinnamon.

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Refrigerate until hard.

Serve.

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Pecan Curry Bark

Serving Size: 2

Pecan Curry Bark

Ingredients

  • 100g dark chocolate
  • 2 tablespoons pecans, roughly chopped
  • 2 tablespoons shaved coconut, roughly chopped or ripped
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 100°C/210F.
  • Place the chocolate block in the oven for approximately 5 minutes until glossy and slightly soft.
  • Press the pecans and coconut into the soft chocolate and sprinkle over the curry and cinnamon.
  • Refrigerate until hard.
  • Serve.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/pecan-curry-bark/

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