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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




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