Chocolate150 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 coconut4 tablespoons of flaked almonds
3 tablespoons of shredded or flaked coconut
½ teaspoon Himalayan salt
2 teaspoons honey or maple
- 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.
- On the stovetop heat the double boiler on a low heat to gently melt the cacao/cocoa butter.
- 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.
- Separate the 2 saucepans. Reserving the saucepan with hot water – you might need it later.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the honey toasted nuts evenly over the chocolate.
- 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.
- 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.