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Making gourmet chocolate bark, part 2

(Continuation from last evening's post)
When the oils have melted, pour contents into bowl of cocoa powder. Use spatula to remove all oil.
Whisk vigorously.
Add salt, extract and honey, whisk again to thoroughly combine.
I separated mixture into 3 separate bowls to try a variety of mix-ins combinations, but you can certainly proceed with just one or two.
I lined 3 pie plates with circles of parchment.
Whether you do that, use silicone molds, or cookie sheets with parchment, keep in mind that you'll need space in your fridge to cool them.
In the first bowl I added cinnamon, cayenne, and shredded coconut, pepitas for sprinkling after. Second bowl is ginger, turmeric, orange peels and almond bits. Third bowl is herbs du provence and salted/roasted pumpkin seeds.
I poured and spread each into pie plate. I suppose if it was hot, then it was have just poured it, but it had cooled down.
I then sprinkled seeds on 1st and 3rd, and then sprinkled salt and turbinado sugar over all of them.
I placed them into the fridge overnight.
We tested them all tonight. Our favorite was the first one. I think the second one was lovely with the orange, but needed more peels, and maybe less turmeric.
They were all pretty good considering there was not much honey in them. I'd put them to be about 75-80% dark.
I look forward to doing more experimenting! I have lots of mint, so that will be a flavor, and maybe some with medicinal bitters that I've made.
Someday soon I'll have to teach myself how to temper chocolate.
Hope this inspires you to make your own delicious and nutritious chocolate bark!

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