1/4cuproasted, slivered almonds add any nut you like, but make sure you lightly roast them before you add them to the chocolate
1 tbspdried cranberriesadd more if you want
Instructions
Basic chocolate recipe
Put the cacao butter in a bowl and use a steamer to melt it (uncovered)
Once the cacao has melted, turn the stove off and add the maple syrup and whisk with a fork or a small whisk, till combined evenly
Then add the raw cacao powder, tablespoon by tablespoon, whisking all the time. The mixture will begin to thicken. At this point, cool a bit of chocolate and taste it - add more of the cacao powder or sweetner if you think it needs it.
Add vanilla (if using)
Bark recipe
Line a large flat dish (or even an oven tray would do) with parchment paper
Pour the hot chocolate in the parchment paper and swirl it around. Make sure it isn't too thin (around 1/4 of an inch is good)
Sprinkle the almonds (or any nuts you want) and the cranberries
Place the chocolate in the fridge for around 3-4 hours, until it hardens
Pop the hard chocolate onto a chopping board and chop using a sharp knife...or just break into pieces
Store in an air tight container in the fridge for upto 3 weeks