PRINT THE RAW CHOCOLATE RECIPE: http://nutritionrefined.com/recipe/raw-chocolate-bark/

Raw chocolate. Glossy, snappy, creamy, and aromatic. I have been making my own raw chocolate bark ever since I can remember. There’s nothing easier than mixing together some raw cacao powder, coconut oil, and maple syrup, letting it set in the fridge for a few minutes and voila – you’ve got raw chocolate in no time. I never quite understood why my chocolate always melted as soon as I took it out of the fridge, but I didn’t care. It was delicious nevertheless.

It wasn’t until I enrolled in a course called “Introduction to Chocolate Making” that I heard about tempering chocolate. Knowing how to properly temper chocolate is so rewarding. It’s a skill that’s invaluable if you want to do any sort of candy making.

If you want to keep your chocolate bark truly raw, just don’t heat it passed 43°C.

USED TOOLS:
Blender: http://nutritionrefined.com/blender-vitamix
Cookware: http://nutritionrefined.com/cookware
Digital scale: http://nutritionrefined.com/scale
Laser thermometer: http://nutritionrefined.com/laser-thermometer
Mixing bowls: http://nutritionrefined.com/bowls
Knife set: http://nutritionrefined.com/knives
Cutting board: http://nutritionrefined.com/cutting-board
Measuring cups: http://nutritionrefined.com/measuring-cups

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