Raw Chocolate Bark
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Serves: 400g
 
On the left is the raw cacao version, and on the right is the Dutch cocoa powder version ... both are delicious!
Ingredients
INGREDIENTS FOR THE CHOCOLATE
  • 200g raw cacao butter - chopped into small pieces
  • 100g raw cacao powder, or 100g Dutch cocoa powder
  • 100g pure maple syrup
  • 2 tsp vanilla bean paste, or vanilla extract
  • 2 tsp sea salt flakes
TOPPINGS USED (but you can use whatever you like)
  • Roasted pepitas, sunflower seeds and buckwheat
  • Freeze dried strawberries
  • Goji berries
  • Sea salt flakes
Instructions
  1. Line a large metal baking tray with baking paper (put a dab of oil under the paper to keep it in place)
  2. Place cacao butter into TM bowl and chop 8 seconds / speed 8
  3. If there are any chunks left, repeat for 2 to 3 seconds / speed 8 until no lumps remain
  4. Melt 5 minutes / 50 / speed 2
  5. Scrape down sides and ensure that all the cacao butter is in the base of the bowl ... if there are any large lumps attached to the blades loosen them up so that they drift into the bowl making them easier to melt evenly
  6. Continue melting 5 minutes / 50 / speed 2
  7. Scrape around sides ... it should now be all liquid, but if not continue melting 2 minutes / 37 / speed 2 to ensure that all the cacao butter is now liquid
  8. Add raw cacao powder or Dutch cocoa powder, maple syrup, vanilla of choice and sea salt flakes and heat 5 minutes / 37 / speed 2
  9. Scrape around bowl and repeat 5 minutes / 37 / speed 2
  10. As soon as you do this last step, place your paper lined metal tray into the fridge to get slightly chilled - this will help the chocolate set a little quicker
  11. When the chocolate has finished heating blend 20 seconds / reverse / speed 4
  12. Scrape around bowl and blend again 10 seconds / reverse / speed 5
  13. Pour the chocolate onto the lightly chilled baking tray, tap the tray on the bench to allow the chocolate to spread to desired thickness (I prefer it to be relatively thin as displayed in the picture, but it can be as thick or thin as you like)
  14. Sprinkle with desired toppings and place tray back into the fridge for 10 minutes, or until chocolate is "set" and you can see no more "wet" patches
  15. Remove tray from fridge and allow chocolate to sit at room temperature for at least 30 minutes, or until crisp and easily lifted off the baking paper
  16. Break into desired pieces and store in a sealed container at room temperature (or in fridge if you prefer "cold" chocolate)
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/raw-chocolate-bark/