RAW CACAO BUTTER CHOCOLATE BARK

Ingredients

225–250 g solid Cacao Butter (about 1 cup)

6–7 tablespoons Raw Cacao powder

3–4 tablespoons honey or maple syrup

1/2 teaspoon sea salt

1 teaspoon vanilla extract/essence

1 tablespoon pumpkin seeds

1 tablespoon almond slivers

1 tablespoon coconut flakes

1 tablespoon dried blueberries, cranberries, or raisins

 

You will also need a saucepan quarter filled with water, a digital thermometer, a heat-proof bowl that goes over the saucepan, a whisk, a shallow baking tray, and non-stick baking paper.

 

Instructions

Bring the saucepan of water to boil and turn the heat down to simmer. Add Cacao Butter to a heatproof bowl and place over simmering water. Make sure no water gets in the cacao butter.

Stirring with a spatula, heat the Cacao Butter and when almost all melted, stick the digital thermometer in. Make sure the temperature doesn’t go over 48°C / 118°F. If it’s close, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that’s what’s needed.

Add the Cacao powder, vanilla and honey or maple syrup to the melted cacao butter and whisk until dissolved and well incorporated. The temperature will drop once you add other ingredients. Keep it at about 32-35°C, warm it up if needed. This will keep it smooth and silky.

Finally, add the salt and whisk together. Line a tray with baking paper, covering the sides so no chocolate is spilled over the edges. Pour the chocolate into the tray and let it spread into a thin bark layer. While still melted, sprinkle with pumpkin seeds, almonds, coconut flakes and dried fruit or other nuts of your choice.

Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes, but it’s a good idea to let it stand for a little longer. Keep in an airtight container, in or out of the fridge, depending on how crunchy you like it. It will keep for a few weeks.