Chocolate bark is a thin layer of chocolate filled with mix-ins like nuts, cookies, candies, pretzels, dried fruit, or toffee bits that is broken into pieces that resemble tree bark with scraggly edges and random shapes.
- 250g solid cacao butter
- 7 tbsp raw cacao powder
- 4 tbsp honey or maple syrup
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- toppings- sea salt flakes, nut butter, cacao nibs, buckinis, dried berries, pumpkin seeds, coconut flakes, rose petals, chopped nuts, sultanas, pomegranate seeds, sunflower seeds, peppermint essential oil, dried orange rounds
- Half fill saucepan with water, bring to boil. Allow water to simmer, add cacao butter to a heatproof bowl & place over the water, ensuring no water gets in or touches the bottom of the bowl.
- While stirring, heat the cacao butter, when almost all melted, stick a digital thermometer in. Make sure the temperature doesn’t go over 48°C. If it’s close, remove the bowl from the heat & let the butter melt off the heat.
- Add the cacao powder, vanilla & honey or maple syrup to the melted cacao butter & whisk well until dissolved. The temperature will drop once you add other ingredients. Keep it at about 32-35°C, warm it up if needed, but NOT all the way up to 48°C. This will keep it smooth and silky, and decrease the chances of chocolate seize (grainy paste).
- Finally, add the salt & whisk together. Line a tray with baking paper & pour the chocolate onto the tray & let it spread into a thin bark layer & sprinkle with desired toppings.
- Place the tray in the fridge for at least 2 hours to solidify, keep in an airtight container, in the fridge for a few weeks (if it lasts that long).
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