Pop Rocks Chocolate Bark Recipe

Looking for a fun and innovative way to combine two of your favorites, chocolate and pop rocks? Check out this recipe!


pop-rock-chocolate

Recipe from Sebastián Cisneros, Cocanú Chocolate

Level: Medium

Yield: Approximately 1 pound



I know what you’re thinking. Pop Rocks? In a book on high-end chocolate? Absolutely! The fun punch of Pop Rocks adds an extra element to this chocolate bark, making an irresistible treat. For the uninitiated, chocolate bark is a sheet of solid chocolate covered in nuts, dried fruit, or whatever you’d like, broken into bite-size pieces for you to munch on. This recipe mixes the extra ingredients right into the bark. It comes from Cocanú Chocolate in Portland, Oregon, a bean-to-bar maker that deviates from the single-origin norm by including ingredients like bee pollen, fernet, and Palo Santo wood. Founder Sebastián Cisneros calls this Pop Rocks and cocoa nibs bar Moonwalk, and there’s definitely an astronaut quality to the whole thing. Sebastián suggests using bright Madagascar chocolate and cocoa nibs, because the high acidity cuts the sweetness of the Pop Rocks. You can find roasted cocoa nibs from many bean-to-bar makers these days. Pop Rocks, on the other hand, can be tricky to find in grocery stores; online is probably your best bet.

Chocolate bark is a fun trick to have in your bag, and it’s definitely a way to add some creativity to your chocolate repertoire. Try substituting the Pop Rocks and cocoa nibs in this recipe with your favorite inclusions: almonds, dried cherries, anything.



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