I always thought chocolate making was super complex and you had to have just the right finesse and patience (which I don't have much of) to get beautiful chocolate. In culinary school we practiced the art of tempering chocolate and it was way to tedious too interest me.
I always read ingredients on the chocolate bars I purchase and the more I read the more I realized that you could make your own with a few simple ingredients without all the temperature checking. So I dove in to figuring it out. It didn't take long and this simple three ingredient bark was born. It has the perfect amount of sweetness mixed with the delicate bitterness of good cacao.
You can top the bark however you would like but for a pretty Valentine's Day inspired version I like to add freeze dried raspberries, goji berries, rose petals and almond slivers. Feel free to choose whatever your heart desires! You can add any variety of seeds, nuts, dried fruit and edible flowers for something a little extra fancy.
Set up a double broiler. Put a small amount of water in the bottom of a small sauce pan and place a heat safe bowl inside it but make sure it is not touching the water. Place over medium-low heat and add cacao butter to bowl.
Stir occasionally until melted. Add cacao powder and maple syrup.
Stir until combined and smooth. Remove from heat.
Place parchment paper in an 11"x7" container (or similar) pour the chocolate mixture in.
Sprinkle your toppings evenly over the chocolate and refrigerate for at least 30 minutes.
Remove from fridge and break into pieces.
Sending love and chocolate,
Crystal
INGREDIENTS
1 large sweet potato
2 tbsp avocado oil, or oil of choice**
1/4 tsp sea salt or pink Himalayan salt
1/4 tsp freshly ground black pepper
1/4 tsp cumin
1/4 tsp paprika
1 cup of hummus, regular or original flavor
1-2 tbsp sriracha
1. Preheat the grill to 400ºF.
2. Cut sweet potatoes in half crossways (not lengthwise) and then cut each half into wedges, roughly the same size so they cook evenly.
3. Toss the sweet potatoes with oil and spices. Prepare a grill basket with foil*** and spread the wedges out in one even layer.
4. Place on the grill and cook for around 30 minutes, flipping halfway through and removing once browned and easily pierced with a fork.
5. While the sweet potatoes cook mix the hummus**** and sriracha in a small bowl. You can start with 1 tbsp and taste. Add more if you like more heat.
Notes: *You can easily double or triple this recipe for a larger crowd by using more sweet potatoes. **I like to use avocado oil when I grill because it is great for high heat, if you do not have this on hand use whatever healthy high heat oil you have. ***You can also place foil directly on grill or place wedges directly on grill if you would rather just be careful when flipping and removing.****Use my Go-To Hummus recipe for great results!
*This post contains affiliate links. They are in bold. I only share products I love and use on a regular basis. If you are interested in seeing what products I use and recommend simply click the word(s) in bold. If you are moved to buy it, I will receive a small commission that helps support this blog and other projects I am working on. Thank you for your support!
Products used for this recipe:
Terrasoul Superfoods Organic Cacao Powder, 1 PoundTerrasoul Superfoods Organic Cacao Butter, 1 Pound (Raw, Keto, Vegan Friendly)
NOW Foods Organic Maple Syrup,Grade A Dark Color (formerly Grade B), 32-Ounce
If You Care Parchment Baking Paper, 2 Pack
Pyrex Basics 2 Quart Glass Oblong Baking Dish with Red Lid - 7 inch x 11 Inch
Click through for recipe.