- Date: Tuesday, April 29, 2008 -- 9pm
- Location: Bloomington, IN
- Kitchen: My Apartment
- Dining Companions: Matty, Brad, and Deniz
- Recipe Rating: B
I wanted to make some sort of birthday treat for my special gentleman, who is flying in tonight, but I didn't want to make him a big cake since we are leaving for Boston tomorrow. So I made him some chocolate anise bark instead. I didn't like this bark too much, but I am a little biased. When I was growing up, I had three food intolerances: popcorn (oh, the horror -- thankfully I grew out of that one), cream (also not so much a problem now), and licorice. Now, my only licorice experience to speak of was with Twizzlers, which I swear to you made me violently ill. I couldn't tell you whether or not I have outgrown that particular intolerance because frankly I just haven't tested it in a while. I know, I know, you would not be the first person to tell me that Twizzlers are made of flour and sugar (more precisely: Corn Syrup , Flour , Sugar , Cornstarch , Partially Hydrogenated Soybean Oil, Salt, Artificial Flavorings, Citric Acid, Potassium Sorbate, Artificial Coloring). What's to be allergic to? The first time I mentioned this particular intolerance to Emilee she laughed so hard she almost cried. Yes, it's ridiculous. But it's true! You can ask my mom.
Anyway, as a result of my licorice intolerance, I have a taste aversion to anything licoricey. And nothing is more licorice-flavored than anise (except, perhaps, licorice itself!). So although I understand that anise is a good and interesting flavor that I am supposed to like, it makes my stomach turn.
So did I like this Chocolate Anise Bark? Well, no. But I do believe that it is pretty good. Stomach-churning aside, it's a decent idea. It was so easy to make that it is almost silly to call this a recipe. Melt chocolate, stir in ground up anise seed, cashews, dried apricots, and dried cherries. Spread out, refrigerate, then break in pieces. It was easy. In my opinion it would have been a better recipe had they included tempering the chocolate. Then this bark could be kept at room temperature rather than in the fridge, and would have a much nicer snap to it. Overall, though, this was easy to make, and if you like that licorice flavor you are bound to like this.
Here is the recipe.
If anyone out there has any insight into my mysterious Twizzlers intolerance, I would love to hear it! If you want to ridicule me about how ridiculous it is, then not so much.
One totally unrelated note: I went with Kate and Prudence last night to see Barack Obama, and I like him so much! I had never been to a political rally before and this one was huge (it almost filled the IU basketball arena). The energy in there was wonderful and he really impressed me! Yay Obama!