Homemade Chocolate Bark

Homemade Chocolate Bark
You won’t go wrong with Healthy Chef Naked Chocolat as the base for this homemade chocolate bark, which not only makes a delicious indulgent treat, but also makes a great gift for your loved ones that you can also customise with your choice of toppings!
This blend features a base of cocoa powder with rich flavours, and it’s also free from added sugars, gluten and dairy, perfect to elevate your breakfasts, baked goods, and drinks.
Feel free to decorate your homemade chocolate bark with your preferred nuts, seeds, fruit and other embellishments!

INGREDIENTS

Serves 4-5

125 g (1/2 cup) cacao butter, melted

60 g (1/2 cup) Naked Chocolat

2 - 3 tablespoons pure maple syrup, or raw honey

1/2 teaspoon vanilla bean paste, or extract

1 large tablespoon of almond butter, or your choice

pinch of sea salt

DECORATION

chopped almonds, fresh raspberries, crushed pistachios

METHOD
MELT cacao butter slowly in a bowl over a pot of water that is set on medium heat until fully melted.


COMBINE melted cacao butter with Naked Chocolat Dark, maple syrup, vanilla, sea salt and almond butter.


MIX well using a small whisk for about 5 minutes until smooth and creamy.


POUR onto 1-2 sheets of baking paper layered out onto a marble slab, baking tray or bench top.


SMOOTH out the top of the chocolate, just enough to form wafers, but not too thin.


DECORATE with your choice of chopped almonds, fresh raspberries and crushed pistachios, or your choice of preferred toppings.


COOL until set. To set the chocolate quicker, just pop it onto a tray and into the fridge until set.

NOTES
Turn this chocolate bark into Easter presents by portioning it in little gift bags.


This chocolate recipe is perfect for moulds such as Easter eggs or for decorating cakes with big chocolate wafers.

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