Rich Chocolate Bark with Easter Treats

Rich Chocolate Bark with Easter Treats
By Clean Supper Club

We've had a bit of a chocolate frenzy with a stack of scrumptious Indigo Herb products!
This is a true dark chocolate lovers paradise.
A rich blend of cacao powder and cacao butter creates an intense dark chocolate bark, with swirls of lucuma chocolate. Studded with delicious Easter treats.
 
Ingredients
For the dark chocolate bark
200g of organic cacao butter
200g of organic cacao powder
200ml of organic yacon syrup
1 tsp of organic raw vanilla powder
Organic dark maple syrup to taste
 
For the Lucuma Chocolate
50g of organic cacao butter
50g of organic lucuma powder
3 tbsp of coconut sugar
 
 
For the cashew and fig eggs
150g of organic figs
100g of cashew nuts – soaked in water for a min of 2 hours
100g of cashew nuts not soaked
1 tsp of lucuma powder
1 -2 heaped tbsp of organic cacao powder
 
Dressing
Organic Raw cacao beans
Bee pollen grains
 
Equipment
Baking tray
Baking paper
Food processor
2 small pans
2 glass bowls
Fridge
Easter shape moulds
Spoons and spatulas
 
Method
For the bark
Cover a baking tray with baking paper
Create 2 ban maries - using a pan with boiled water in the base, sit a glass bowl on top but do not allow it to touch the water.
 
Then add the cacao butter for the dark chocolate to one and the cacao butter for the lucuma chocolate to another.
Gently heat and allow the cacao butter to melt.
 
For the dark chocolate – once the cacao butter is melted, carefully sieve and stir in the cacao powder, vanilla powder and stir thoroughly. Once this is fully combined add the yacon syrup. You will need to stir the yacon syrup in very thoroughly for a minimum of between 60 and 100 stirs.
 
Take the chocolate Easter mould and spoon in some of the melted dark chocolate. Shake gently to make sure there are no air pockets. Then place flat in the fridge to set.
Note - We use a silicon mould as it is much easier to get the chocolate out of.
 
To make the fig eggs, add the figs & the soaked cashew nuts to the food processer and blend until smooth. Then add the cacao powder, lucuma powder and dry cashew nuts, blend again until powders are combined but nuts still retain a crunch.
Roll using your hands and roll into varied size eggs shapes and pop into the fridge.
 
Meanwhile melt the cacao butter for the lucuma chocolate in the second ban marie. Remove from heat. Once melted add the coconut sugar and stir until dissolved. Then stir in the lucuma powder thoroughly.
 
Now pour the dark chocolate onto the baking tray until about the size of an A4 sheet of a paper, spread out until between 1-2 cm in thickness. Then use 1/2 of the lucuma mix & randomly spoon over the lucuma chocolate.  Use a cocktail stick swirl it into the dark chocolate.
 
Remove the chocolate shapes from the moulds and take the fig eggs from the fridge. Now place these carefully on to the melted chocolate.
Crack and add a handful of organic raw cacao beans and finally sprinkle with bee pollen grains.
 
 
Once complete place in a cool dry place to set.
 
Note any left over fig eggs keep in an airtight container and store in the fridge and enjoy.
 
Spoon the remaining lucuma mix into the mould and pop in the fridge to set.
 
Once set, scatter with remaining chocolate animals and share with family and friends.
Enjoy!