I saw this recipe in a health magazine so it was a sign than I needed to make it. In the end, this ended up being the best decision I had made all week. No really, its good and healthy: obviously, it was in a healthy food magazine! Anyway, let’s talk about how easy this is to make.
12 oz bittersweet and/or semi-sweet chocolate, roughly chopped
1/2 cup roasted cashew pieces
1/2 cup sugar
First boil 2 cups of water, cut the peel off the grapefruit. (I had a rough time with this so I ended up with 2 different sized pieces of grapefruit peel, whoops!) I recommend using one of those peelers, instead of trying to cut really thin slices. You can now eat the grapefruit-another healthy benefit of this recipe.
Add the peels to the water, boil for about 2 minutes, strain and return to the pot with 1/2 cup water and 1/2 cup sugar. Bring back to a boil and let simmer for 6-8 minutes.
Strain peels and lay them on a cookie sheet with a cooling rack. Sprinkle them with more sugar and let them cool.
Now melt the chocolate over a double boiler.
Once that’s melted take out a cookie sheet line with wax paper and spread the chocolate onto the sheet about 1/4 inch thick.
Now its time to bring out your artsy side, sprinkle the cashews and candied grapefruit over the bark, and if you would like, sprinkle a pinch of coarse sea salt.
Let it set up in the fridge for 30 minutes
Break it into pieces and EAT!