8 ounces 73% dark chocolate, chopped
1 teaspoon finely grated tangerine zest
½ cup toasted cashews, coarsely chopped
1 teaspoon ghee
1 teaspoon local honey
1/4 teaspoon turmeric
1 Tablespoon each of sesame seeds and sea salt
Melt chocolate over simmering water in a double boiler until melted. Stir tangerine zest, ghee, honey, turmeric, sea salt, sesame seeds and about three-quarters of cashews into chocolate. Using the back of a spoon, spread chocolate mixture on a parchment lined baking sheet. Sprinkle with remaining nuts. Refrigerate until firm, 15–20 minutes.Break into pieces and store in an airtight container at room temperature.
