Making chocolate bars could not be easier! I hope you and your family enjoy this recipe as much as mine!
(makes 8 bars)
what you’ll need:
- Food processor
- Parchment paper lined baking pan (approximately 11’ x 7’)
- 1-1/2 cups (375 mL) raw cacao nibs
- ¾ cup (175 mL) maple syrup
- ½ tsp (2 mL) peppermint oil
- ¼ cup (75 mL) unscented coconut oil
instructions:
1. Warm a small saucepan over medium heat.
2. Add cacao nibs to the pan and stirring often cook until nibs have released their aroma and are bright brown in colour; about 5 minutes.
3. Add maple syrup and cook until syrup has reduced by half; about 5 minutes.
6. Remove from heat and transfer to a food processor.
7. Add peppermint oil and process cacao nibs until smooth.
8. Transfer the mixture to a bowl and refrigerate until cool to the touch; about 20 minutes.
9. Transfer back to the food processor, add coconut oil and pulse until smooth.
10. Transfer to the parchment paper lined pan spreading the mixture out evenly (about ¼ inch thick) and refrigerate for 10 minutes.
11. Remove from refrigerator and ‘score’ the chocolate mixture which will make it easier to cut into bars when firm.
12. Transfer back to the refrigerator and cool until firm; about 1 hour.
13. Remove from the refrigerator, separate into bars and serve immediately. Or individually wrap in parchment paper and store in the freezer or refrigerator to be enjoyed at your convenience.
chef jordan’s tips:
- Nuts, seeds and dried fruit would be a great compliment to this chocolate bar. Garnish the chocolate mixture before refrigerating. The garnish will embed and stick into the bars once cooled.
- If your mixture is dry, don’t worry. You have probably reduced the maple syrup too far. Add maple syrup until you achieve a smooth, chocolaty, texture.
