Ingredients
Scale
6 oz baker’s chocolate or raw cacao paste
3 oz cacao butter
1/3 cup maple syrup or honey
1 tsp powdered vanilla bean
1/4 tsp salt, optional
Instructions
- Create a double boiler using a pyrex or glass mixing bowl and a small saucepan. Fill the saucepan with 2-3 inches of water, set the bowl in the mouth of the saucepan, and heat over medium-low until the water simmers.
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Add the baker’s chocolate and cacao butter to the glass bowl and allow to melt.
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When the chocolate and cacao butter are melted, remove the entire double boiler from the stove and transfer to a heatproof countertop or trivet.
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Add the honey or maple syrup, vanilla, and optional salt and whisk to completely combine.
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Carefully pour the chocolate into prepared silicone molds, or line a baking sheet with parchment paper and pour the chocolate over the pan to create chocolate bark.
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Chill for 1-2 hours or overnight. Enjoy!
Notes
- Make sure strawberries are well rinsed and completely dried before dipping.
- Allow the strawberries to come to room temperature so the chocolate sticks easily.
- Sprinkle dipped berries with cacao nibs or toasted chopped pecans for added texture and yumminess 🙂
