Raw Cacao Butter Chocolate Bark

18 comments

raw cacao dark chocolate bark recipe

Recipe: Raw Cacao Butter Chocolate Bark

My little confession is that I don’t particularly like chocolate. I appreciate it and I really enjoy a square or two of dark chocolate for both the flavour and the nutritional properties (read: potent antioxidants), but we don’t really stock it in our pantry. I do however like playing with chocolate in the kitchen and my friends like me more for it. My last game was to make a smooth, crunchy dark chocolate bark using raw cacao butter.

Before I begin with the recipe, here is what I thought you might be interested to know:

  • Cacao butter and cocoa butter are ‘almost’ the same thing. Cacao butter is the raw version of edible, vegetable fat derived from cacao bean. It is extracted and treated using very low temperatures and is therefore considered raw and more nutritious; cocoa butter is produced by applying more heat. The same difference applies to raw cacao powder versus cocoa powder with the latter being roasted, processed type. Again, the raw cacao is deemed more superior when it comes to health benefits.
  • In its solidified form, cacao butter looks like white chocolate. It has the same mouth feel and consistency when you taste it, minus the sweetness.
  • Cacao butter and cocoa butter very stable fats with long shelf life and will solidify at room temperature.
  • Both are used in beauty products and are commonly seen as ingredients in raw, dairy free treats including raw chocolate. You can cook with it and you can rub it on your skin or lips as it will melt at body temperature.
  • Based on the latest research findings, Mauro Serafini, PhD, of Italy’s National Institute for Food and Nutrition Research in Rome, and colleagues, claim that “milk may interfere the absorption of antioxidants from chocolate… and may therefore negate the potential health benefits that can be derived from eating moderate amounts of dark chocolate.” This makes raw, dairy free chocolate more superior.

In this recipe I used Bulletproof Upgraded Cacao Butter (you can use the cheaper cocoa butter as well), same brand raw cacao powder (alternatively look out for cocoa powder or chocolate powder), Niulife coconut sugar (you could also use maple syrup, coconut syrup or raw honey), vanilla bean seeds (you could use vanilla extract) and pink Himalayan salt. Yes, it’s one hell of a luxurious chocolate bark but it’s totally worth it because the flavour and texture are absolutely amazing.

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Ingredients

  • About 1 cup cacao butter (about 220-250 grams of solid cacao butter)
  • 6-7 tbsp raw cacao powder (or cocoa powder)
  • 3-4 tbsp coconut sugar (honey or maple syrup)
  • 1/2 tsp Himalayan salt
  • 1/4 tsp vanilla powder
  • 1 tbsp pumpkin seeds
  • 1 tbsp silvered or shaved almonds
  • 1 tbsp roasted/crystal coconut flakes
  • 1 tbsp dried blueberries
  • You will also need a saucepan quarter filled with water, digital thermometer, a heat proof bowl that goes over the saucepan, a whisk, shallow baking tray and non-stick baking paper.

dark_chocolate_bark_2

Instructions

  1. Bring a saucepan of water (about quarter full) to boil and then turn the heat down to simmering. Add cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted, stick the digital thermometer in to check the temperature. Make sure you don’t go over 48°C/118°F. If you get very close and the cacao butter is still melting, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that’s what we’re after.
  2. Once cacao butter is melted, add cacao powder, vanilla and coconut sugar and whisk together until all dissolved and well incorporated. The temperature will go down further once you add other ingredients. Keep it at about 32-35°C, warm it up more if needed but not back to 48°C.    This will ensure proper tempering of chocolate, keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).
  3. Finally, add the salt and whisk together until smooth. Line a tray with baking paper, making sure the sides are covered so no chocolate liquid is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer.
  4. While still melted and hot, sprinkles evenly with pumpkin seeds, almonds, coconut flakes and dried blueberries or other nuts and dried fruit of your choice. You can even use fresh berries if you plan to eat the bark in the next couple of days.
  5. Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes but it’s a good idea to let it stand for a little longer. Keep in an airtight container in or out of the fridge, depending on how crunchy you like it. It will keep for quite a while.

Preparation time: 5 minutes

Cooking time: 15 minutes

Number of servings: 12

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If you like this, check out my Eat Drink Paleo Cookbook  for more delicious paleo recipes, introduction to paleo nutrition and philosophy and a handy inventory of foods to focus on and avoid. Available on my website and on Amazon.com.

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15 Comments

  1. Jabou
    Posted February 2, 2014 at 10:07 pm | Permalink

    I made this today and it worked fantastically! I sweetened it with stevia and that worked out just fine. Filled it up with roasted nuts, cranberry’s and cacao nibs. Thank you so much for this recipe!

    Tip: I didn’t use a thermometer instead i put something metal ( blunt knife) in the butter and pressed it just under my bottom lip, just beneath 48C it should sting but not to much. At that point i removed it from the heat on to the counter. Risky but it worked for me.

  2. PeeB
    Posted January 21, 2014 at 6:10 am | Permalink

    the coconut sugar doesnt dissolve in the cacao butter :(

    • Posted April 11, 2014 at 6:10 pm | Permalink

      I use organic birch xylitol (not from corn, but from the birch tree). Like coconut sugar, it won’t dissolve in the mixture. You have to dissolve it ahead of time. I usually take 2-4 Tablespoons of water and heat in the microwave (or on the stove), and stir in the xylitol and the Celtic sea salt (as fluoride has been found in Himalayan, and Himalayan sea salt actually comes from Pakistan – not the Himalayas). I will re-heat, if necessary, and continue stirring until the xylitol and salt liquify. It becomes a syrup that I easily add to the mixture, and it blends a lot better that way. Otherwise, I’ve found that the salt and sugar can fall to the bottom of the pan instead of blending with the chocolate.

  3. Allan
    Posted December 4, 2013 at 2:57 am | Permalink

    Hey there,

    I have made this recipe twice now and I cannot seem to get the coconut sugar to fully (or even mostly) dissolve. It stays as a grainy paste on the bottom after watching temp and whisking the hell out of it. Any advice there?

    • imacri
      Posted December 5, 2013 at 11:34 am | Permalink

      You can us something different to coconut sugar such as maple syrup or raw honey.

  4. Lora-jane Reynolds
    Posted September 20, 2013 at 8:57 pm | Permalink

    Hi, I made this recipe tonight just as you have instructed, but when looking at it after 2 hours I found it has separated. The cacao butter is all on the top with the cacao on the bottom. Do you have any idea what went wrong?
    Many thanks
    Lora-Jane

  5. Lora-jane Reynolds
    Posted September 20, 2013 at 8:56 pm | Permalink

    Hi, I made this recipe tonight just as you have instructed, but when looking at it after 2 hours I found it has separated. The cacao butter is all on the top with the cacao on the bottom. Do you have any idea what went wrong?
    Many thanks/
    Lora-Jane

    • imacri
      Posted September 22, 2013 at 4:36 pm | Permalink

      Hey Lora-Jane,

      That usually means that the chocolate didn’t temper properly. Basically, what it means that the chocolate overheated. Another possible cause could be that some water got in the mix. I had a look through instructions again and noticed that I didn’t explain the tempering process properly, I’ve now updated it.

      p.s. even though cacao butter separated, the bark is still fine to eat…it just doesn’t looks as pretty.

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