White Chocolate Lentil Bark

Directions

1. Soak dry lentils in water for 1 hour. When ready, heat oven to 350˚F (180˚C). Thoroughly drain the lentils and scatter on a lined baking tray. Roast in oven until crispy, turning over once, approximately 15-20 minutes. Transfer to a bowl to cool.
2. To temper the chocolate: Begin by slowly melting 300 grams of chopped chocolate over a double boiler. Once melted, slowly add the un-melted 100 grams of chocolate in several additions. Remember to carefully watch the temperature. This fresh chocolate will help slowly lower the chocolate temperature while adding new crystals to the melted chocolate. At this stage of tempering you are trying to reach 79˚F (26˚C). The next step is to slowly raise the temperature of the chocolate to 82-83˚F (28˚C). Do this by boiling the water in the pan, taking it off the stove and placing the bowl with the chocolate over top as needed to get to the temperature. To be sure the chocolate is properly tempered, dip the tip of a clean, dry knife in the bowl and allow it to stand for a couple of minutes. The chocolate on the knife tip will begin to reach a nice hard, shiny state.
3. Stir half of the roasted lentils into the chocolate. Make sure you wipe the bottom of the bowl clean from any moisture. Spread the mixture out onto a prepared baking sheet, about ½ inch (1 cm) thick. Scatter remaining lentils, cranberries, seeds, coconut, and cinnamon on top of the chocolate. Set bark aside at room temperature to harden. Break into angled pieces. Store in an airtight container at room temperature.