Since my very early days of enjoying cacao paste I have been determined to master the art of making my own chocolate using minimal ingredients. Now that I have had cacao in its purest form, any store bought chocolate I try pales so much in comparison Iโve completely lost my taste for it (which is quite shocking coming from a lifelong chocolate lover).
Hereโs one variation I love - chocolate bark. The world is your oyster when it comes to the added ingredients but pictured here is dried cranberries, chopped pistachios and coconut flakes ๐ฅฅ.
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ ๐ซ 100g Soma Cacao* (Karkar Island or Australian) ๐ซ 3-4 tablespoons coconut oil ๐ซ1/4 cup pure maple syrup ๐ซ 3-4 tablespoons peanut or almond butter (optional) ๐ซ handful each of dried cranberries, coconut flakes, and chopped pistachios or walnuts. ๐ซ a couple pinches of sea salt
๐ ๐ฒ๐๐ต๐ผ๐ฑ 1. Melt coconut oil and cacao using the double boiler method (using a saucepan with water and a large glass/pyrex/metal bowl on top which you place the ingredients in), or a microwave (but heat in short bursts). 2. Stir in the maple syrup and almond/peanut butter if using, and add a pinch of sea salt. 3. Stir in half of the cranberries, coconut flakes and nuts. 4. With a spatula, spoon the chocolate mixture onto a parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining nuts, cranberries and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until solid. 5. Remove from freezer and break apart into chunks. Store in the freezer until ready to eat.