EVENT: FOODIEMONDAY/BLOGHOP
THEME: #210 ULTA PULTA
RECIPE: BOMBAY MIX/ NAMKEEN CHOCOLATE BARK
Bombay Mix/ Namkeen Chocolate Bark is tasty, unique & different . Get the slightly salty, chilli, sweet & crunchy taste all rolled into one. The namkeen or Bombay mix adds a bit of the saltiness and spiciness to the the sweetness of the chocolate. So go on, try something totally different to nibble on. It goes down well at gatherings or parties.
What is Namkeen/ Bombay Mix?
is fast becoming a popular snack option world over especially with some beer. You can buy a variety of Namkeen or Bombay Mix at any Indian Grocery Store. There are so many different varieties that are available.Namkeen or Bombay Mix is the generic name given to Indian snacks which tend to be a mixture of lentils, potato chips, nuts, chickpea noodles(sev), etc.
So how do you know which one to use? Well, I would suggest that you buy the smallest packet available and try it out. Use the one you like. Personally, I like the Haldiram Brand of Khatta Meetha, Navratan Mix, or the Cornflakes Chivda. All are mildly spiced. I’m believe that these are also easily available online.
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.
FoodieMonday/ Bloghop Group
Wondering how I came up with this unique Chocolate Bark? Well, the group’s 210th theme is Ulta Pulta. In Hindi Ulta Pulta iterally means upside down. 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.
Bombay Mix/ Namkeen Chocolate Bark Idea
That really made me put on my thinking cap. In fact, 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 or use Bombay Mix. How did the idea materialise? Actually, I was thinking of sea salt chocolate which I love. I had my jar of Bombay mix 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.
A word or two about Kalyani’s blog, head to her place and check out her vegan and South Indian recipes. I have her pithor ki sabji and most recent thatte idli on my list to try out.
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 for Chocolate Bark?
- 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 or melted sugar.
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.
Some More Chocolate Treats You May Enjoy:
Ingredients Required For Namkeen/ Bombay Mix Chocolate Bark
Chocolate – use any of your choice, dark or milk chocolate. I have not tried this particular bark with white so cannot comment on how it would taste. I like to use 70% dark chocolate, usually Lindt. When in India, I prefer using Amul Dark Chocolate as they have a large selection. I usually order online from Big Basket.
Namkeen/ Bombay Mix – I prefer using homemade bhusu, which is a Gujarati savoury snack. Or I prefer using Halidram brand Khatta Meetha, Cornflakes Chivda or the Navratan Mix.
Nuts – any of your choice. Roast them lightly and chop into pieces.
Raisins – I like to add raisins. You can add also add dried cranberries, apricots, or other dried fruits. This is an optional ingredient as sometimes some namkeens already have raisins.
BOMBAY MIX/ NAMKEEN CHOCOLATE BARK
Ingredients
- 150 g chocolate of your choice dark or milk
- ¼ cup Namkeen or Bombay Mix
- ¼ cup nuts roasted and chopped
- ¼ cup raisins
Instructions
- Line a small tray with parchment or grease proof 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 grease proof 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.
Notes
- 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.
Pin for later:
A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962