Caramelized almond and coconut chocolate bark with Collagen powder
150 grams of cacao or cocoa butter
¾ cup of premium cacao
2 tablespoons of Peptipro Collagen Hydrolysate (Blue Tub)
2 tablespoons honey or maple
2 teaspoons vanilla extract
Caramelized almond and coconut
4 tablespoons of flaked almonds
3 tablespoons of shredded or flaked coconut
½ teaspoon Himalayan salt
2 teaspoons honey or maple
1. Cut up the cacao/cocoa butter into small pieces and place into a double boiler. This is done easily with 2 different sized saucepans or a saucepan with a heat-proof glass bowl on top. Fill the bottom saucepan with a third water then place the smaller saucepan or bowl on top - ensure absolutely no water spills in on the cacao butter.
2. On the stovetop heat the double boiler on a low heat to gently melt the cacao/cocoa butter.
3. Cacao and cocoa butter are heat sensitive, so it mustn’t be over heated. To ensure this, 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.
5. Add the honey, vanilla and Collagen Hydrolysate powder and stir with a wire whisk to thoroughly combine. The honey and collagen powder will naturally want to settle at the bottom. This is ok for now.
6. Set aside to cool down to room temperature. Leave it about 10 – 15 minutes.
NOTE: If the chocolate mixture is poured when it is too hot the honey will sink to the bottom and the cacao/cocoa butter will set white on the top.
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. Place the coconut and flaked almonds in a small fry pan on the stovetop. On a low heat brown the nuts. Stir continuously with a spatula to ensure none burn.
9. Add the honey and stir quickly to coat. Continue to stir and turn the nuts with a spatula for 1 minute – this will caramelize the honey and set hard without being sticky. Set aside.
10. Thoroughly whisk the chocolate once more, and continue whisking while pouring into the prepared tray. Lift the tray and angle to guide the chocolate evenly into all corners.
11. Sprinkle the honey toasted nuts evenly over 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 shiny and delicious.
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.
The chocolate bark may be kept sealed in the fridge or in a cool cupboard away from direct light for several weeks.