Pomegranate, raspberry & wild orange chocolate bark
- Total Time0 hours
- Yield250g 1x
This is great snack to have on hand that shouldn’t have you reaching for too much more. A slither or two is usually enough to give you that bitter sweet feeling. With the extra punch of sour pomegranate and kick of cayenne, this one’s sure to be a crowd pleaser.
Ingredients
Units Scale
250 grams organic dark chocolate, roughly chopped 50 grams cacao butter, roughly chopped Pinch cayenne pepper 1/2 cup pecans, roughly chopped 1/2 cup pomegranate seeds 1/2 cup fresh or frozen raspberries, chopped 6 drops wild orange essential oil (food grade) Salt
Instructions
- Line a flan tin with with parchment paper.
- Place a stainless steel or glass bowl over a small pot of boiling water.
- Add chocolate and cacao butter. Whisk gently until melted.
- Fold in cayenne and pecans. Spread the chocolate mixture in to the lined flan tin.
- Using a spatula or the back of a spoon, smooth over and spread thin.
- Sprinkle with pomegranate seeds, raspberries.
- Add a few drops of wild orange oil and Murray River salt.
- Freeze for 20 minutes. Remove from freezer, lift out of the flan tray.
- Allow to rest at room temperature for 5 minutes.
- Break into pieces and store in an airtight container in the fridge for up to 7 days.
- Prep Time: 10
- Cook Time: Freeze 20+
- Category: Sweet Treats
- Cuisine: Easter
How to make chocolate bark
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