CULTURED COCONUT CREAM CHOCOLATE BARK
Posted on April 19 2017
This recipes will safely boost your dark chocolate appetite.
Making chocolate at home puts you in control of the ingredients. Cultured coconut cream chocolate bark has no processed sugar and definitely no weird additives! Coming from a place of gut love, cultured coconut cream chocolate bark is even good for you!
Cultured coconut cream chocolate bark is made with the darkest premium cacao but it is made slightly milky by adding homemade coconut cream yoghurt. It’s officially probiotic chocolate!
- 150 grams of cacao or cocoa butter
- ¾ cup of cacao
- 2 tablespoons honey (or maple syrup)
- 2 teaspoons vanilla extract
- Pinch of fine Himalayan salt
- ½ cup of coconut cream yoghurt
- 1/3 cup shredded coconut
- ¼ cup of dried raspberries or cranberries
1. Spoon out the coconut yoghurt and set aside while preparing the chocolate sauce. The yoghurt will mix into the chocolate easier if it is not too cold.
Note: Coconut cream yoghurt is a living food that is temperature sensitive. Adding it to hot chocolate will kill the bacteria.
2. Cut up the cacao/cocoa butter into small pieces and place into a double boiler. This is done easily with 2 different sized saucepans. Fill the larger saucepan with a third water then place the smaller saucepan on top - ensure absolutely no water spills into the small pan.
On the stovetop heat the double boiler on low to gently melt the cacao/cocoa butter. Note: Cacao and cocoa butter are heat sensitive, so it is best not to boil the water.
3. Remove the cacao butter from the heat before it has completely melted. Ideally leave a quarter un-melted – it will slowly melt with the existing heat away from the stove.
4. Separate the 2 saucepans. Reserving the saucepan with hot water – you might need it later if your chocolate begins to set firm before pouring it into the tray.
5. Add the honey, vanilla and salt and stir with a wire whisk to thoroughly combine.
6. Set aside to cool down to room temperature. Leave it about 10 – 15 minutes.
7. While waiting for the chocolate to cool, line a lamington tin with a piece of baking paper - large enough to fold up the sides of the tin.
8. The melted chocolate mixture must be below 38 degrees Celsius before adding the yoghurt. You can test this with a thermometer however I feel confident that if the pot is just warm to touch; it’s ok to add the yoghurt.
9. Add the coconut yoghurt (thick set part only - not the coconut water) and mix quickly. The cool yoghurt will cause the chocolate to begin to set.
10. Continue whisking while pouring the chocolate into the prepared tray. Lift the tray and angle to guide the chocolate evenly into all corners.
11. Sprinkle the coconut and dried berries onto the chocolate.
12. Allow the chocolate tray to cool and set thoroughly at room temperature.
Note: Do not put the chocolate in the fridge until it is completely cool. Sudden changes in temperature may cause the cacao fat to separate and form a white marble effect on the top. If this does occur; it will taste just fine but won’t look as pretty.
13. When the chocolate is completely set, lift it out of the tray via the baking paper and chop up with a knife or break apart.
Store the coconut cream chocolate bark sealed in the fridge – it will keep fresh for 2 weeks.
For another probiotic chocolate treat, check out cultured cream truffle balls