150g raw organic cacao butter, shaved
60g raw cacao powder, sifted if necessary
3-4 Tbsp brown rice syrup
pinch of salt
Bark Toppings #1:
puffed millet or puffed quinoa
freeze-dried blackcurrant berries
Bark Toppings #2:
chopped nuts, lightly toasted
dried cherries
dried edible miniature rose petals (optional)

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1. Place a clean bowl over a saucepan of hot water (Bain Marie or double-boiler). Grate the cacao butter, add to the bowl. Stirring with a whisk, heat the cacao butter, allow to melt slowly.

2. Once melted, start to add the cacao powder and syrup one tablespoon at the time and stir in thoroughly with a whisk until dissolved and well incorporated. Finally, add the salt and whisk together.

3. Line three 15x8cm loaf pans or three plastic containers with a baking paper. Pour the chocolate in and let it spread into a thin bark layer. While the chocolate is still soft, add your toppings.

4. Place the chocolate in the fridge for about 1 hour.  Keep in an airtight container, in or out of the fridge, depending on how crunchy you like it. It will keep for a few weeks.

-Recipe by Leno Regushadze