Drop Dead Recipes- Raw Chocolate Bark
Well…I’m BACK IN VANCOUVER! I can’t believe a year had passed since I began my working holiday in New Zealand. It’s been an epic and unforgettable trip- I will always cherish my memories of this year! It’s good to be home though. I’ve missed my kitchen…A LOT. I literally ecstatic to get crackin’ on some new recipes and finish my e-book. I’m looking to print a few copies of it, too, so that’s exciting!
In the meantime, I’m going to lay back and enjoy the Christmas holidays! And you know that means plenty of cooking and baking. This recipe for Drop Dead Clothing is alllllll about the chocolate. Not just any chocolate, but raw, dairy-free chocolate FULL of antioxidants from my beloved raw cacao.
I’ve created three versions of this raw chocolate bark but the possibilities are endless- get creative!! If you’re in a pinch for time, you could always just melt down your favourite high-quality dark chocolate bar.
Basic Chocolate Recipe (enough for one type of chocolate bark)
100g cacao butter
5-6 Tbsp cacao powder
2 Tbsp maple syrup
Goji Pumpkin Seed Sea Salt Version:
1 tbsp goji berries
1-2 tbsp pumpkin seeds, unsalted
a pinch of coarse sea salt
Candied Ginger, Coconut Version:
2 tbsp candied ginger, chopped
1 tbsp shredded coconut
Mint Chocolate Version:
1-2 Tbsp cacao nibs, or chocolate chips
a couple drops of peppermint oil
Methods/steps
1. Prepare a small dish by covering it with plastic wrap. This dish will be the shape that your chocolate bark takes so something where the chocolate will be about 1 cm thick works well.
2. Prepare the chocolate as per below, or else finely chops and melt a bar of dark chocolate over a double boiler.
Chocolate Preparation:
1. Chop the cacao butter into fine shreds. Place the cacao butter in a double boiler, with the heat on low. You want to very gently heat this product, so as to keep all the nutrients in tact and not burn it.
2. When the cacao butter is melted, you can remove from the heat and whisk in the cacao powder and maple syrup.
3. Taste the mixture. I it tastes too oily, add another tablespoon of cacao powder. If you don’t think it’s sweet enough, add more maple syrup. This recipe is all about tasting as you go, and less about exact measurements.
4. From here, stir in your mint oil (just a 1/4 tsp or so will do, start with a few drops and taste it.) Sprinkle some cacao nibs or chocolate chips on the bottom of your prepared dish. Reserve some more for the top.
5. Pour mixture into your prepared dish and place in the fridge to set.
6. After 15 minutes or so, check on the chocolate. If it is starting to become solid, sprinkle the remaining cacao nibs on top. This way, the topping will stay on top where you can see it, and not sink to the bottom. The same thing goes for the other varieties; just simply add your candied ginger and coconut, or your goji berries, pumpkin seeds, and a sprinkle of coarse sea salt when the chocolate is almost set.
You May Also Like
‘Winter Buzz’ Bailey’s Almande Hot Chocolate
Pana Chocolate- Melbourne, Australia
