Bombay Mix/Namkeen Chocolate Bark
THEME: #210 ULTA PULTA
First of all lets get this theme meaning out of the way. Ulta Pulta literally means upside down in Hindi. However, in regards to the 210th theme, Kalyani who blogs at Sizzling Tastebuds suggested that we use any ingredient that is away from the norm. What is normally used to make a sweet dish, use it make a savory and vice versa. That really made me put on my thinking cap and the way to go about it was to go ingredient wise. I narrowed down my ideas to three recipes. Use crisps or chips in cookies, use tomato soup in muffins and my Bombay mix one.
Before we can go into how the idea was born, let me mention here that if you’re looking for great vegan options then Kalyani’s blog is the one to visit. I have her pithor ki sabji and most recent thatte idli on my list to try out. Now coming to how the idea was born, I was thinking of sea salt chocolate which I love. I had my jar of Bombay mix as its called in English or Bhusu as its called in Gujarati in front of me. It has salt, it has raisins, it has cashew nuts and thus the idea to use it to make a chocolate bark.
What is a Chocolate Bark?
Its a sheet of chocolate topped with nuts, seeds, dried fruits and candies. Good quality chocolate dark, milk or white or a mixture is used. It is melted and then spread over parchment or greaseproof paper into a ¼ inch thick sheet. Toppings are sprinkled over it and allowed to set at room temperature. The chocolate sheet is then broken into pieces by hand. The melted chocolate sheet with the topping somewhat resembles a tree bark, little rough and thus the name chocolate bark.
How to melt or temper the chocolate?
The easiest way to melt it is in the microwave oven for about 30 seconds and then mix it. However, I don’t have a microwave oven so I usually melt it the double boiler method. I put the chocolate in a steel or glass bowl over hot water. The bowl should not touch the water. Mix it gently and when it begins to melt, switch off the heat. Mix well till the chocolate is completely melted.
What type of toppings can you use?
- chopped and roasted nuts
- roasted seeds
- dried fruits
- candies like M&M, crushed peppermints
- sea salt
- chilli flakes
- cookie pieces
- pretzel pieces
- cereals like cornflakes, rice crispies
- and my latest idea, Bombay Mix or chevdo or bhusu or Namkeen
How to let the Chocolate set?
Its best to let it set completely at room temperature. However, if you’re in a hurry then you can allow it to set in the fridge or freezer. The only problem with that is that it develops a slight condensation on top. When the water droplets dry out you’ll see little white spots on it which is sugar bloom ro sugar melted.
Why make Chocolate Barks?
Chocolate Barks make a great gift idea for Christmas, Diwali, birthday parties, baby showers, bachelorette parties etc, just put it into cute containers or wrap with cellophane.
Its a great snack to enjoy in between meals.
A good healthier way to enjoy chocolate as a dessert.
Sometimes why does the chocolate not melt?
For reasons why sometimes chocolate clumps up or becomes gritty I would recommend you read this article. It is very useful to read it before you temper or melt chocolate. I also like the tips on how to salvage the seized chocolate.
So lets get down to making Bombay Mix /Namkeen Chocolate Bark. Get the slightly salty, chilli, sweet and crunchy taste all rolled into one with this unique chocolate bark.
BOMBAY MIX / NAMKEEN CHOCOLATE BARK
150g chocolate of your choice
¼ cup namkeen or Bombay Mix
¼ cup roasted and chopped nuts
¼ cup raisins
- Line a small tray with parchment or greaseproof paper.
- Chop the chocolate into small pieces and place it in a bowl.
- Melt the chocolate either in the microwave oven for 30 seconds or use the double boiler method.
- Using a silicon spatula, spread the melted chocolate over the parchment or greaseproof paper.Don’t make it too thin or too thick. About ¼” thickness is the best.
- Immediately sprinkle the toppings over the melted chocolate.
- Using a clean spatula or fork, gently press down the topping so that it sticks to the chocolate.
- Let the chocolate set at room temperature till it becomes hard. This will depend on the weather.
- Break the bark into pieces.
- Store in an airtight container in a cool place.
- Make sure the chocolate has melted properly, otherwise it may not harden.
- Use good quality chocolate. Usually chocolate drops are not such a good idea unless they are of good quality.
- Do not add any shortening, butter, oil, milk to the melted chocolate as these ingredients will prevent it from setting.
- Make sure everything is ready before you melt and spread the chocolate.
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