This super simple chocolate bar (or bark) recipe is a wonderful base for all of your creative chocolate creations. The added flavor possibilities are endless!
This method is a simplified tempering technique that doesn’t require a thermometer or fancy tools, but works well for a lovely snap and shiny smooth gleam.
2 cups Cacao Paste
1/2 cup Maple Crystals
pinch of Vanilla Powder
pinch of salt
Heat Cacao Paste in a double boiler (a bowl on top of a pan of boiling water)
Stir in maple crystals, vanilla, and salt
Whisk vigorously for 1-2 minutes, making sure your chocolate is hot and water is thoroughly boiling
Remove bowl from heat, and stir vigorously again to quickly cool chocolate (this aligns the chocolates crystal formation and tempers it)
Pour into silicone molds or parchment paper lined baking tray
Add toppings like crushed hazelnuts, pistachios, almonds, goji berries, or whatever you dream up!
Place in freezer to quickly cool and set
Stores well at room temp