The perfect way to use your new skill of tempering chocolate. Think outside the square (or block) of chocolate...go for all sorts of delicious additions and toppings. Think peppermint, cinnamon, orange, raspberries, dried anything, nuts, as long as it is not a liquid addition, they will all work!
BENEFITS:
Cinnamon oil is an anti-bacterial. It also is known to boost brain function.
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Need
- 1/2-1 Batch Tempered Chocolate Recipe
- Handfuls almonds BUY
- Handfuls cacao nibs
- 2-3 Drops cinnamon bark oil BUY
- Handfuls dried fruit of choice
- Pinches pink salt flakes to taste BUY
- other nuts or fruit of choice
Do
- 1
Toast the almonds and cacao nibs by placing onto a lined oven tray and into a cold oven set to 200°C. Roast for exactly 10 minutes, remove from oven and cool completely.
- 2
Temper the chocolate as instructed in the recipe. Once tempered, add the cinnamon bark oil and stir through 3 sec/speed 3. Working quite quickly, spread the chocolate as thinly as you wish, onto either a silpat mat or baking paper. Make sure you will be able to transfer it into the fridge, so it is best to have whatever you use on top of a flat tray or plate.
- 3
Sprinkle with toppings of choice. Finish with salt flakes if desired. Break into pieces and wrap as gifts or keep in the fridge until ready to serve with coffee etc.
- 4
Try changing it up with different oils. Peppermint, Wild Orange, Lavender (very scant 2 drops is enough), Almond extract, vanilla is also nice.
