Chocolate Bark

Chocolate Bark 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
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 Iโ€™ve completely lost my taste for it (which is quite shocking coming from a lifelong chocolate lover).

Hereโ€™s 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 ๐Ÿฅฅ.

๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€
๐Ÿซ 100g Soma Cacao* (Karkar Island or Australian)
๐Ÿซ 3-4 tablespoons coconut oil
๐Ÿซ1/4 cup pure maple syrup
๐Ÿซ 3-4 tablespoons peanut or almond butter (optional)
๐Ÿซ handful each of dried cranberries, coconut flakes, and chopped pistachios or walnuts.
๐Ÿซ a couple pinches of sea salt

*๐˜•๐˜ฐ๐˜ต๐˜ฆ. ๐˜๐˜ง ๐˜บ๐˜ฐ๐˜ถ ๐˜ฅ๐˜ฐ๐˜ฏโ€™๐˜ต ๐˜ธ๐˜ข๐˜ฏ๐˜ต ๐˜ต๐˜ฐ ๐˜ถ๐˜ด๐˜ฆ ๐˜ข ๐˜ง๐˜ถ๐˜ญ๐˜ญ 100๐˜จ ๐˜ฐ๐˜ง ๐˜บ๐˜ฐ๐˜ถ๐˜ณ ๐˜ฑ๐˜ณ๐˜ฆ๐˜ค๐˜ช๐˜ฐ๐˜ถ๐˜ด ๐˜š๐˜ฐ๐˜ฎ๐˜ข ๐˜Š๐˜ข๐˜ค๐˜ข๐˜ฐ, ๐˜บ๐˜ฐ๐˜ถ ๐˜ค๐˜ฐ๐˜ถ๐˜ญ๐˜ฅ ๐˜ฉ๐˜ข๐˜ญ๐˜ท๐˜ฆ ๐˜ต๐˜ฉ๐˜ฆ ๐˜ฒ๐˜ถ๐˜ข๐˜ฏ๐˜ต๐˜ช๐˜ต๐˜บ ๐˜ข๐˜ฏ๐˜ฅ ๐˜ข๐˜ฅ๐˜ฅ ๐˜ข๐˜ฏ ๐˜ข๐˜ฅ๐˜ฅ๐˜ช๐˜ต๐˜ช๐˜ฐ๐˜ฏ 50๐˜จ ๐˜จ๐˜ฐ๐˜ฐ๐˜ฅ ๐˜ฒ๐˜ถ๐˜ข๐˜ญ๐˜ช๐˜ต๐˜บ ๐˜ฅ๐˜ข๐˜ณ๐˜ฌ ๐˜ค๐˜ฉ๐˜ฐ๐˜ค๐˜ฐ๐˜ญ๐˜ข๐˜ต๐˜ฆ, ๐˜ฐ๐˜ณ 30-40๐˜จ ๐˜ค๐˜ข๐˜ค๐˜ข๐˜ฐ ๐˜ฑ๐˜ฐ๐˜ธ๐˜ฅ๐˜ฆ๐˜ณ ๐˜ข๐˜ฏ๐˜ฅ ๐˜ด๐˜ฐ๐˜ฎ๐˜ฆ ๐˜ฆ๐˜น๐˜ต๐˜ณ๐˜ข ๐˜ค๐˜ฐ๐˜ค๐˜ฐ๐˜ฏ๐˜ถ๐˜ต ๐˜ฐ๐˜ช๐˜ญ - ๐˜ฃ๐˜ถ๐˜ต ๐˜ช๐˜ต ๐˜ธ๐˜ฐ๐˜ฏโ€™๐˜ต ๐˜ฃ๐˜ฆ ๐˜ฒ๐˜ถ๐˜ช๐˜ต๐˜ฆ ๐˜ข๐˜ด ๐˜ฅ๐˜ฆ๐˜ค๐˜ข๐˜ฅ๐˜ฆ๐˜ฏ๐˜ต!

๐— ๐—ฒ๐˜๐—ต๐—ผ๐—ฑ
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.