I’m not one to shy away from chocolate in my ketogenic diet, I even put cacao in my chili! Chocolate is a beautiful ingredient, and so versatile! Kelly Brozyna, AKA The Spunky Coconut, has come out with a freakin’ fabulous new cookbook – The Paleo Chocolate Lovers’ Cookbook. With over 80 recipes, Kelly has given us chocolatey goodness for breakfast, lunch and dinner – and dessert of course! But what I love, is that she delves into the history of chocolate and the cacao itself. Learning exactly where what we know as ‘chocolate’ starts is just as important as learning about our vegetable and meat farmers. This book’s real stand out is the photography – if the recipes taste half as good as they look [insert Christmas Vacation video here], in the words of Clark W. Griswold, Jr., “then we’re all in for a real treat!”.
My girlfriend is an admitted chocoholic. Her weakness is anything chocolate and loves a little bit of dark chocolate as dessert. This book will up any chocolate lovers game big time. If you or someone you know have a chocolate addiction, don’t waste another precious moment. Go right now and buy this book You’ll be their hero!
I’ve been able to share with you her Salted Caramel Bacon Bark. Oh, yes! I love caramel, I love bacon, add chocolate and what’dya get? DELICIOUSNESS. Without further ado, here’s the recipe. Check out Paleo Chocolate Lovers Cookbook on Amazon now!
- In a heavy-bottomed pot, add the coconut milk, coconut sugar and salt
- Whisk to combine the ingredients, and turn on the heat. Bring to boil for 15 minutes watching carefully so mixture doesn't boil over
- Reduce heat to low, and simmer for 5 minutes, making sure it doesn't burn.
- Wear gloves to pour the caramel into a small bowl, and stir periodically as it cools to room temperature.
- If the caramel isn't thick when it reaches room temperature, pour it back into the pot and let it simmer over the lowest heat possible for another 3-5 minutes.
- Wear gloves to pour caramel back into the small bowl, stirring occasionally until it reaches room temperature. Store covered at room temperature.
- Make Salted Caramel recipe above and let it cool to almost room temperature
- Line an 8" x 8" dish with a piece of unbleached parchment paper big enough to cover the bottom and go up the sides. Pinch the corners to help it stay in place and set aside
- Over a double boiler, melt the chocolate and pour it into the prepared dish
- Allow the chocolate to cool to room temperature on the counter then place it in the freezer until hard
- Drizzle the caramel over the chocolate and sprinkle the top with crumbled crisp bacon
- Freeze the candy until it is hard enough to break into bark. You can then store in the refrigerator or freezer.
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