It's easy to create this beautiful, absolutely delicious haskap berry & chocolate treat that explodes with amazing flavours. Easy Recipe.
one package (170 gms) of dark chocolate
1/4 cup of sweet-tart Boreal Harvest haskap topping*
1/2 cup shelled pistachios, roughly chopped
1/4 cup glazed almond slices**
Vancouver Island sea salt to garnish***
*this recipe will work using your favourite berry jam as a substitute
**we simply drizzled maple syrup on the almonds and toasted them until they are golden brown. you can also add a sprinkling of demarara sugar for extra sweet crunch
*** we recommend using Vancouver Island Salt Co Fleur de Sel for the bright flavour and the bigger flakes. For this batch, we used a special haskap salt made for us
Melt the chocolate until smooth and pour into a baking tray. Drizzle the haskap topping on top, and using a skewer, run it across the haskap topping to swirl it across the surface. Distribute the chopped pistachios, followed by the almonds, allowing some of the nuts to sink through.
Let your luscious chocolate bark chill in the refrigerator to set for at least an hour. Then cut into squares, or simply break into uneven shapes. We stored ours in a parchment-lined container in the fridge, and brought it out as dessert to some very wowed friends.
Haskap is a superberry rich in anti-oxidants and polyphenols. Originally grown in Japan, it is now successfully grown in Saskatchewan, Canada by fruit farmers like Northern Light Orchards who employ holistic orchard management to ensure that their harvest yields haskap that's bursting with flavour and all its berry goodness!
Haskap's unique flavour is described as a mix of raspberry, kiwi and blackberry, that is, sweet with a pleasant tartness and a wonderful depth of berry flavour, making it a perfect ingredient pairing for a dark chocolate dessert.