Best Chocolate in Town discusses interesting flavor combinations

When your name is “Best Chocolate in Town,” your chocolate HAS to be good. And let us reassure you, IT IS! Elizabeth Garber, from Best Chocolate in Town, stops by to help us celebrate the 6th anniversary of Indy Style, with a bark that can be made at home!

Here’s today’s recipe for Sweet Potato Granola:Ingredients:1 1/2 cups Rolled Oats3/4 cup of Raw Pecans1/8 tsp Sea Salt3/4 tsp Ground Cinnamon1/8 cup (2 Tbsp) Butter3 1/2 Tbsp Maple Syrup1/4 Sweet Potato Puree1/8-1/4 cup Dried Cherries2 cups White Chocolate

1. Preheat oven to 340 degrees.

2. Mix the oats, nuts, cinnamon, and salt together in a large bowl.

3. In a small saucepan over low heat, warm the butter, maple syrup and sweet potato puree and whisk until smooth.  Pour over the dry ingredients and mix well a with a  large wooden spoon.

4. Spread the mixture evenly onto a baking sheet and bake for 20-25 minutes, stirring a bit near the halfway point.  

5. Add the dried cherries in the last 5-10 minutes of cooking so they don’t get too toasty.

6. Once the granola is visibly beginning to brown (about 20 minutes), remove from the oven and let it cool completely.

7.  Slowly melt your chocolate in a microwavable container, being sure to stir every 10-15 seconds.  Spread thinly on a sheet of parchment paper or wax paper, then press your cooled granola into the chocolate and let it set up.  

To make your own sweet potato puree, simply peel, cut in chunks, then boil a large sweet potato.  It’s done when you can easily pierce the chunks with a fork.  Drain and let the chunks cool, then puree them in a blender or chopper/Cuisinart.  

To learn more, visit www.BestChocolateInTown.com ~ Twitter: @IndyChocolate ~ Facebook: The Best Chocolate In Town