If you want to have a no-guilt treat on hand to enjoy in place of conventional candy and desserts, this Extra-Dark Chocolate Bark is the perfect thing to make and can be stored at room temperature and lasts for weeks. You can top it off with almost anything – just use what you already have on hand in your kitchen!
Ingredients:
1/2 cup raw cacao butter
1 cup raw cacao powder
1/2 cup palm sugar or powdered xylitol
Optional:
4 drops mint flavor or orange flavor
2 tbs. hemp seeds
Goji berries
Shredded coconut
Chopped nuts or seeds of any kind
Dried rose petals
Dried fruit or citrus peel (watch for added sugar)
Instructions:
Gently melt the cacao butter using a double boiler method until liquefied. Mix in the cacao powder and palm sugar or xylitol very well with a wire wisk. If you have a kitchen thermometer, for best results and to avoid burning the mixture, keep the the temperature below 107F (42C). Remove from the heat and mix in any flavor extracts, if desired. Pour into a small container lined with parchment paper or alternatively, spoon an ample tablespoon onto baking paper and use the back of the spoon to smooth the chocolate into a circular shape. Sprinkle the top with any added ingredients. Place somewhere cool for the chocolate to harden. When fully solid, remove bark from container (if used) and cut into desired sized pieces with a sharp knife. Note: This recipe can be made using coconut oil instead of cacao butter, but this will impart a coconut taste to the mixture. If using coconut oil, your Extra-Dark Chocolate Bark must be kept refrigerated until ready to serve, as the bark is likely to melt at room temperature.
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