Your Cart is Empty
NEW Plant Proteins! + FREE SHIPPING OVER $65
Menu
NEW Plant Proteins! + FREE SHIPPING OVER $65
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Rose and Cranberry Chocolate Bark
1 min read
An edible gift, so pretty with all the fuzzy Valentines Day feels - or any time you want to feel the love. Making your own chocolate is easy, fun and healthy and you can customise with your favourite toppings. We chose cranberry and rose for these. Dried berries work best as chocolate and water aren't friends.
Be a Super Foodie
Sign up to get super food recipes, offers, new releases and more …
Rose and Cranberry Chocolate Bark
Rated 5.0 stars by 1 users
An edible gift, so pretty with all the fuzzy Valentines Day feels - or any time you want to feel the love. Making your own chocolate is easy, fun and healthy and you can customise with your favourite toppings. We chose cranberry and rose for these. Dried berries work best as chocolate and water aren't friends.
Power Super Foods
Ingredients
-
100g Cacao Butter
-
140g Cacao Gold Paste or Cacao Paste Buttons
-
50 mls maple syrup or more if you prefer it sweeter
-
1 tsp vanilla extract or seeds from a vanilla pod or vanilla powder
-
pinch quality salt
-
few drops rose oil
-
Edible dried rose petals
-
Freeze dried cranberries, strawberries or raspberries crushed by hand
Optional
Toppings
Directions
If using Cacao Gold Butter and Paste chunks, first chop or shave them into smaller pieces for even melting. Gently melt cacao butter with cacao paste in a heatproof bowl over simmering water on low. The water shouldn’t touch the bowl.
When half melted remove from heat to avoid overheating. The ideal temperature to reach is 45 degrees.
Stir away from heat and once all melted add the maple syrup salt and vanilla.
Allow to cool to around 28-30 degrees as this will have the best pouring consistency and set texture. Add rose oil if using.
Pour onto a tray lined with baking paper. Cover with dried berries and rose petals.
Refrigerate for a minimum of 3 hours to allow it to set fully.
Cut with a sharp knife and share with someone you love.
During warmer months keep chocolate in a sealed container in the fridge and consume within a few weeks
Get 10% off your first order
Plus you'll be the first to hear about new products, exclusive offers, superfood recipes and more.