Rose and Cranberry Chocolate Bark

Directions

1. 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.

2. When half melted remove from heat to avoid overheating. The ideal temperature to reach is 45 degrees.

3. Stir away from heat and once all melted add the maple syrup salt and vanilla.

4. Allow to cool to around 28-30 degrees as this will have the best pouring consistency and set texture. Add rose oil if using.

5. Pour onto a tray lined with baking paper. Cover with dried berries and rose petals.

6. Refrigerate for a minimum of 3 hours to allow it to set fully.

7. Cut with a sharp knife and share with someone you love.

8. During warmer months keep chocolate in a sealed container in the fridge and consume within a few weeks