One of the things I love about these blogging events is that they tend to push me out of my comfort zone. When I signed up for a Choctoberfest, I was imaging lots of chocolate goodies. Making my own chocolate, though? It never crossed my mind. But when Caveman Coffee Co sent a package of Cacao Butter that was exactly what I found myself doing. I did receive the product free to try, but all opinions are my own.
The process of making chocolate was actually surprisingly easy. I opted for a dark chocolate version – my favorite! – and dressed it up a bit for Halloween. ‘Tis the season and all.
I loved everything about this – especially that I could control the sweetness. I see a lot of DIY chocolate bark in my future!
Dark Chocolate Halloween Bark
(adapted from Minimalist Baker)
Makes 1 pan
1 cup cacao butter, divided
1/3 cup maple syrup
1 cup unsweetened cocoa powder
1 tsp. vanilla extract, divided
Candy corn, optional
Line a baking pan with parchment an set aside.
In a double boiler over medium heat, melt 1 cup cacao butter. Once melted, remove from heat and whisk in maple syrup until thoroughly combined. Once completely combined, whisk in cocoa powder and vanilla. Taste and add more syrup if needed. Pour onto prepared baking pan.
Add candy corn and sprinkles between ghosts. Refrigerate until set – at least an hour and a half. Once completely cooled and set, break into pieces.