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Rose and Cranberry Chocolate Bark
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.
Rose and Cranberry Chocolate Bark
Power Super Foods
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.
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
Optional
- few drops rose oil
Toppings
- Edible dried rose petals
- Freeze dried cranberries, strawberries or raspberries crushed by hand
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