When Taylor tweeted that she just might like kale more than chocolate, my brain immediately went: Kale? Chocolate? Kale + chocolate? ChoKALEate!
Sadly, my million dollar product idea turned out to be not-so-original. A few days later, what did I see on the shelves of Whole Foods but Kale Krunch packaged chips in the flavour “Chokalet Chip”. Fuck.
But wait, these processed kale chips (priced at $5.99 for a 2.2 oz bag, complete with one of those little silica gel ‘freshness’ packs, which I always love to see in food that I’m about in ingest) taste like chalky cardboard. Not appetizing. Hmm, could I make something better?
I started with Nom Nom Paleo’s recipe for baked kale chips. After making two ‘regular’ batches for general snacking purposes, I made another two batches sans sea salt and started experimenting with chocolate. First, the drizzle technique: I microwaved two squares of Baker’s 70% dark chocolate, and used a spoon to drizzle a thin stream of chocolate over the chips. (Getting a consistently even stream of chocolate is tricky.)
My impatience getting the better of me, I started just dipping the kale right into the leftover chocolate, but the delicate nature of kale chips meant that more often than not they crumbled in the chocolate, so I ended up popping many of them right into my mouth. Less of a chocolate kale chip than simply using kale as a chocolate delivery mechanism.
Final verdict: the chocolate-drizzled kale chips were pretty darn good, but because the chocolate never hardened up, they were pretty messy to eat.
I will probably try this again as a special treat (and research different options for a dark chocolate that sets better), but for now, I just picked up this week’s CSA basket and have another fridge full of veggies to prep and eat.
- Carrots – we’ve been simply roasting the carrots with a bit of olive oil
- Broccoli – crispy roasted broccoli is one of my favourite veggie preparations ever
- Beets – I’ve been boiling the beets, then chopping them up to toss in a spinach and goat cheese salad, with balsamic vinegar
- Lettuce – oy, more lettuce; this continues to be the challenge, eating up all the greens before they go bad
- Purple kohlrabi – like the carrots and broccoli, I’ve been slicing up the kohlrabi into half-moon crescents and roasting it, but think it’s time to branch out and try something more creative
- Green beans – new to the basket this week; based on some Twitter advice, going to saute ’em in butter and sprinkle on some slivered almonds
- Garlic – still finding myself unsure of what to do with fresh garlic
- Garlic scapes – so glad I discovered this recipe for garlic scape pesto; we used it on fish and lamb last week, and damn is it good
- Zucchini – chopped up and cooked into our breakfast egg scramble
- Apricots – they’ll get grilled alongside shrimp for a sweet summer kabob
The raspberries were purchased separately from another vendor; can’t get enough raspberries!