I have made my Paleo chocolate bark, the healthiest chocolate sweet chocolate you may ever have. To do this, I have used cocoa butter, organic dark chocolate, chopped almonds, and chia seeds, giving us a guilty-free chocolate sweet. How good does this sounds right ?!
The recipe, also, couldn’t be easier to make. The only thing you will need to make this Paleo chocolate bark is; time. As it has two layers, one made from cocoa butter and chia seeds and the other from chocolate and almonds, these will need to be made separately. Once you have made the first layer put it in to the fridge to let it cool and become completely firm, only then do you pour over on top the second layer. Its important the first layer has had time to set as this ensures when adding the second layer they do not mix or merge together. Once you have poured the second layer over the first it is very important that you put the tin with the two layers back in the fridge straight away.
PALEO CHOCOLATE BARK
Guilty-free chocolate bark made from cocoa butter, chopped almonds, organic dark chocolate and chia seeds. A healthy version of the traditional Spanish sweet for Christmas.
Makes 1 bar
100grams Cocoa butter
150grams Dark chocolate, coarsaly
1/3 cup Almonds, chopped
1tablespoon Chia seeds
- Line with parchment paper a loaf tin (24 cm x 14 cm / 9.2 in x 5.5 in)
- Make the first layer, we will cook the cocoa butter in bain-marie. To do this, get a saucepan and pot that are formed to fit together, with one sitting partway inside the other. In the saucepan, put water already hot, covering just 1/3 part of it. Then, fit the pot on the saucepan and put the cocoa butter in to the pot. The saucepan will be used to hold simmering water, which gently will heat the cocoa butter in the upper pot.
- Very gently, stir the cocoa butter using a wooden spoon until well melted. It will turn white and clear and the smell will make you to want to lick the spoon (please, don’t do it!) . Then add in the chia seeds and stir until well combined.
- Pour the cocoa mixture into the loaf tin and put it the fridge for about 1:30 hours until the bark is completely firm.
- You can check it by touching the mixture, if your tip finger doesn’t mark on it, it’s time to make the second layer.
- Using the same method, melt the chocolate, stirring with a wooden spoon.
- When the chocolate is almost melted, add in the chopped almonds and keep stirring until well melted and combined. Make sure not to burn the chocolate, once it’s burnt this can’t be fixed.
- Turn the heat off and, carefully, remove the saucepan from the hob. Take the loaf tin from the fridge and quickly, pour the chocolate mixture over the cocoa butter and put the loaf tin back to the fridge.
- Let it cool overnight. Enjoy!
By Laura | Lau Sunday cooks