Remove from heat and quickly fold in 3/4 cup pecans, 3/4 cup blueberries, and the cocoa nibs.Place a heatproof medium bowl set over a pot of simmering water.Line a baking sheet with parchment paper or silicone baking mat.Spread pecans on a baking sheet and toast in 350 over for 5 minutes.I love all the contrasts in this bark: rich chocolate, nutty toasted pecans, sweet blueberries, crunchy cocoa nibs and small bursts of sea salt.”ġ lb (16 oz) dark chocolate, chopped (alternately, use dark chocolate chips) Just start with pecans and good chocolate, and the results will be delicious.ĭark Chocolate Bark with Pecans, Blueberries and Cocoa NibsĬhef’s note: “While I love a ripe Georgia peach, the Peach State actually grows more blueberries these days. Therefore, once you’ve followed this recipe and learned the proportions of crunchy to sweet to salty, play and make it your own. “I love recipes that I can follow directly, but also provide lots of options as a road map for the more adventurous,” he says. The combo coats the whole palate and is creamy with a little crunch.”Īlthough tempering chocolate at home can be challenging, chocolate barks are an easy way to ensure success and get your chocolate and pecan fix. He comes by chocolate naturally too since his mother is from Ecuador, one of the world’s leading cacao producers, and Dale says that there’s a reason that pecans and chocolate are such a natural pairing: “Dark chocolate can have a lot of tannins, a lot of bitterness, so the fat in the pecans rounds that out.
#Condor chocolates crack
He’d stomp on the shells to crack them open, and snack on the nuts as he puttered about, and although those trees are now gone - the UGA Visitor’s Center stands in their spot - the idea of the surprising deliciousness of the pecan still remains. “I was a city kid, meaning I didn’t grow up on a farm, so the idea of finding food like the pecans, finding it among us, was amazing to me as a child,” he remembers. When Peter occasionally got the chance to accompany his father to work, it was to a more open and formerly rural part of the UGA campus, where the chicken houses stood, surrounded by pecan trees. So it’s only fitting that UGA is his earliest memory of pecans, the iconic Georgia staple. As a child, Peter’s father worked at UGA as a professor of poultry science, and now, with two culinary businesses - The National restaurant and Condor Chocolates, a business he shares with his brother Nick - the chef still feels the ebb and tide of the school’s seasons. has always been home, so his seasons have always been affected by the University of Georgia and its school calendar. But on July 7, we will show our customers the whole chocolate production process from bean to bar.Southern Voices: Peter Dale of Condor Chocolate and The National, Athens, GA How is Condor celebrating World Chocolate Day?Įvery day is World Chocolate Day at Condor Chocolates. Out-of-state alumni can shop for Condor at. We love seeing alumni at the café. Our Bulldog bars and upcoming Bulldog Bark make great hostess gifts and stocking stuffers. With football season coming up, we’re excited to share a red and black product with our Dawgs. In a few weeks, we’re launching our Bulldog Bark, a milk chocolate bar with dried strawberries, pecans and cocoa nibs. Check it out! Can you give us a sneak peek at any new products? We also have a new café coming soon in downtown. Since opening in 2014, we have expanded chocolate making to the Chases Street Warehouses, allowing us to make more products and reach more people. The gelato sandwich is also a perfect option for summer! It’s two cookies, filled with gelato and coated with cocoa nibs. The affogato! Meaning drowned in Italian, the affogato is a shot of espresso with a scoop of chocolate gelato.
What product would you recommend to a first-timer at Condor? Crafted with pride and integrity, grown in Ecuador, made in Georgia, from our family to yours. We bring people together through delicious and beautiful flavors.
Lean into the UGA community for advice, support and a very loyal customer base.
What advice would you give to an aspiring entrepreneur from UGA? We tell stories through food and beverage rather than the written word. There’s still a storytelling piece of what we do, which relates to my experience at Grady College. I graduated with a journalism degree before realizing my passion for food. His expertise has been invaluable in sourcing beans directly from Ecuador. Nick worked in agriculture after graduating from UGA. We’re brothers, born, raised and educated in Athens. Peter Dale, co-owner of Condor Chocolates.
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