Valentine's Day Chocolate Bark

1 cup cacao butter
1/2 cup cacao powder*
3 tbsp maple syrup
1 to 2 tbsp each: rose petals, freeze dried raspberries, goji berries and slivered almonds

1. Set up double broiler: place a small amount of water in a small saucepan.  Put a heat safe bowl on top of the pan.  Make sure it does not touch the water. 

2. Add cacao butter to bowl and put the double broiler over medium-low heat, stirring occasionally.

3. Once melted add cacao powder and maple syrup to bowl.  Stir until well combined and remove from heat.

4. Place parchment paper in an 11"x7" container.  Pour chocolate mixture over parchment paper. 

5. Sprinkle toppings over the chocolate.**

6. Refrigerate for 30 minutes.

7.  Break apart into desired sized pieces. 

Notes: *Cacao powder is a less processed version of cocoa powder.  You could probably make this recipe with cocoa powder if that is what you have on hand but I have not tried it.  **You can put the chocolate in the refrigerator for about 8 to 10 minutes before you add the toppings if you want them to be sitting more on top instead of sinking into the chocolate.  

Equipment needed: small saucepan, heat safe small bowl, heat safe spoon or whisk, measuring spoons and cups, 11"x7" container (I used a pyrex) or similar, parchment paper and a refrigerator. 

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