Dessert: Ghostly Chocolate-Nut Bark

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Ghostly Chocolate-Nut Bark

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 cup roughly chopped walnuts
1 cup roughly chopped almonds
1/2 cup roughly chopped hazelnuts
1/2 cup corn syrup
20 ounces good-quality bittersweet chocolate (62% to 71% cacao), finely chopped (4 cups)
7 1/2 ounces white chocolate, finely chopped (1 1/2 cups)

Instructions

Preheat the oven to 350 °F. Line a 13- by 18-inch rimmed baking sheet with parchment paper.
In a large bowl, toss the walnuts, almonds, and hazelnuts with the corn syrup until evenly coated. Spread in a single layer on the prepared baking sheet. Bake, stirring once, until the nuts are toasted and caramelized, 25 to 30 minutes. Carefully transfer the nuts on the parchment paper to a wire rack to cool completely, separating the nuts as they cool. Line the baking sheet with a clean sheet of parchment paper.
In a double boiler or large heatproof bowl set over a saucepan of simmering water, melt 3 cups chopped bittersweet chocolate, stirring occasionally to evenly melt. Remove from the heat and add the remaining 1 cup chocolate. Stir until almost melted, then set over the simmering water again. Continue stirring slowly and gently until just melted. Remove from the heat and add the nuts. Fold until evenly coated. Spread in a flat, even layer to the edges of the prepared baking sheet.
Place 1 cup white chocolate in another heatproof bowl and set over the saucepan of barely simmering water. Melt very gently (do not overheat), stirring occasionally, then remove from the heat. Add the remaining 1/2 cup white chocolate and stir until melted. Dollop onto the dark chocolate, then run a butter knife through the dollops to form ghostly streaks.
Refrigerate until set, about 3 hours. Break bark into pieces and wrap in treat bags if desired.

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