If you love the combination of salty popcorn and chocolate, you’re gonna love this salty popped amaranth chocolate bark!
I’ve always loved having chocolate with my popcorn. My salted popcorn that is. The combination of the sweet, slighty bitter chocolate goes so well with the salty crunchy popcorn!
So the other week when I was making some energy bars with puffed amaranth, I got the idea to make chocolate bark with puffed amaranth. So I made it. And it was amazing.
But I decided I prefer to call it popped amaranth, instead of puffed. At least in this recipe. Salty popped amaranth chocolate bark rolls better on the tongue than salty puffed amaranth chocolate bark.
Popping amaranth is super easy, but it’s important to be a little bit cautious though and follow a few simple rules.
- A hot pan. The pan has to be hot! And no oil! You want the amaranth to start popping straight away. But not too hot as this will burn the amaranth.
- Pop a little at the time. If you put too many only a few will fully pop and you’ll end up with most of them being half popped, half burned.
So, a hot dry pan and a little bit at a time is how you pop these bad boys.
If you need some visuals for popping amaranth you can check out my gif below.
As you can see, they pop quickly and they literally pop as soon as they they touch the (hot) pan.
I would say that the amount of grains in the pan above is sliiiiiiighty too much. You shouldn’t put more than a tablespoon at the time, preferably half a tablespoon at the time. Luckily it takes like 5 seconds to pop a batch so it won’t take long to pop the required amount.
This bark is really easy to make, only three ingredients and it can be ready in less than 30 minutes. And like I said before, if you like the popcorn & chocolate combination, you’ll love this salty popped amaranth chocolate bark!
This salty popped amaranth bark is like eating chocolate popcorn!
- 100 g dark chocolate 70%
- 4-6 tbsp popped amaranth*
- Pinch of flake salt
Break up the chocolate. Prepare a bain marie (a pan with boiling water with a heat proof bowl sitting on the rim, but the water should not be touching the bottom of the bowl.) and melt your chocolate.
Once melted, spread on greaseproof paper.
Sprinkle over the popped amaranth and sprinkle a little bit of sea salt. Be careful with the salt, you can always add more afterwards if needed.
Place in the fridge and leave to harden for 30 minutes.
*This might be a little bit more than needed, depending how thin or thick you spread your chocolate so if you don't use everything that's ok.