24 September In Chocolate by Melanie Gulliver
Chocolate Bark Topping
- 1/3 cup cacao butter melted
- 1 tbsp melted coconut oil
- 3 tbsp maple syrup/ agave syrup
- 1 heaped cup cacao powder
- pinch of salt
- 1/2 tsp vanilla bean powder
- Melt cacao butter and coconut oil in a double boiler. Add maple syrup, cacao powder, salt and vanilla and whisk gently to combine.
- Cool chocolate by placing bowl in ice and stirring for a couple of minutes- you should get a soft 'ball-like' piece of chocolate forming.
- Place the mixture between two sheets of baking paper, and use a rolling pin to roll it out very thinly. if you want to add toppings to the bark (or leave it plain0- use granola, bee pollen, goji berries, seeds, etc. Allow to cool in the fridge for 5 minutes. Then take it out, score the chocolate with lines to cut it to the size you want, and then allow to cool completely at room temperature. N.B. If you are pushed for time you can put it back in the fridge.
- When the chocolate has set, use the scored lines to break it up. Use this ‘bark’ to sprinkle over the top of cakes or desserts.
Clever Kitchen Tip;
I find it is always useful to have some of this in the fridge as it is a very versatile topping and lasts for ages. You can also eat it if the chocolate munchies strike!
We used this bark to top our Easter swirled chocolate cheesecake
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