Rose, Pistachio and Cardamom Raw Chocolate Bark

 

Cardamom and anything is just about a perfect combination.

Cardamom and anything - in dark, smooth chocolate, is even better. And when it's raw, it's even, even better.

I loved making this - it was so simple, easy and looks wonderfully impressive. Those colours! Those petals! Those jagged, misshapen chunks of chocolate that had the perfect balance of crunchiness and smooth, melt in the mouth chocolate texture!

This would be a great base to experiment with lots of other barks. I'm already day dreaming about other nuts, fruity hints, chilli... 

Bliss.

  • 5 tbsp raw cacao powder
  • 70g raw cacao butter
  • 30g coconut butter
  • 2-3 tbsp raw agave nectar
  • 1/2 to 1 tsp cardamom powder
  • pinch of sea salt
  • handful of chopped pistachio nuts
  • dried edible rose petals (optional)

Instructions

  1. Break the cacao butter into small chunks and place in a glass or metal bowl.
  2. Heat some water and place in a larger bowl. Use a thermometer to make sure the temperature is not above 48 degrees celsius. Stir it gently with a spatula until it melts to a liquid.

  3. Add coconut butter and stir through until it melts together.

  4. Add cacao powder, agave nectar, salt and cardamom and whisk through. Have a taste (it's irresistible at this point) and add a little more agave if you prefer it sweeter, or cardamom powder if you fancy a stronger flavour.

  5. Pour into a flat tray lined with greaseproof paper, or silicon baking case. Top with chopped nuts and rose petals.

  6. Refrigerate for 2-3 hours. Once it has become firm, you can break up the bark into chunks as you like. Keep chocolate refrigerated until serving.