For flavour and health benefits, use the best quality dark chocolate you can find (I recommend 70% cacao solids or higher). I also like adding a little raw coconut oil to the melted chocolate as I find it gives the bark a nice, glossy finish once it’s set. If you like some spice in your life, feel free to sprinkle some crushed pink peppercorns or chilli flakes on top. I like to make this in advance and store it in the freezer so I always have a healthy dessert on hand to munch on.
Vegan Dark Chocolate Bark with Rose, Cherries and Sea Salt
vegan, gluten-free, grain-free, soy-free
- 150 g dark chocolate, chopped or dark chocolate chips (dairy-free)
- 1 teaspoon raw coconut oil
- 2 teaspoons dried, edible rose petals, torn into small pieces
- 2 Tablespoons dried tart cherries, roughly chopped
- pinch of sea salt flakes (maldon, fleur de sel, etc.)
- Optional for spicy: 1/4 crushed chilli flakes or crushed pink peppercorns
Place parchment paper on a baking sheet. Alternatively, you could use a silpat (silicone baking mat).
Set up a double boiler by placing a heat proof bowl over a pot of boiling water. Make sure the bottom of the bowl does not touch the water. Add chocolate and coconut oil to the bowl, and let the chocolate sit until it is 80% melted. Carefully remove bowl from heat and continue to stir until chocolate is fully melted.
Immediately pour melted chocolate onto baking sheet. Pick up baking sheet and gently tilt it back and forth, and side to side so that chocolate spreads, until you’ve reached the ideal shape, size and thickness for your bark. I like it quite thin.
Next, sprinkle the rest of the ingredients onto the bark.
Place baking sheet in freezer for 10 minutes or until chocolate is completely set.
Once chocolate is set, gently peel the bark off of the parchment or silpat. Break into pieces. Transfer chocolate pieces to airtight container and store in the fridge or freezer.
Enjoy and fall in love!
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