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  • 1 cup cacao butter
  • 1 cup cacao powder
  • 1 teaspoon vanilla extract or 1 vanilla bean, scrapped
  • 1/4 cup agave
  • 1/2 cup dried goji berries, chopped
  • 1/2 cup shelled pistachios, chopped


  1. Melt cacao butter over low heat in a double boiler until just melted and warm.
  2. If you do not own a double boiler you can create one by placing a small saucepan or small metal bowl into a larger saucepan which is filled with several inches of water.
  3. In a high speed blender combine melted butter, powder and vanilla. Blend well and slowly drizzle in the agave syrup.
  4. Layer a shallow rimmed backing sheet with parchment paper. Pour mixture into pan and allow to spread. Sprinkle with toppings and place pan in the freezer set.

Here are a few more Chocolate Bark decorating ideas:

• Lightly toasted almonds, sunflower, and pumpkin seeds
• Crumbled Oreo cookies
• Coconut with Macadamia nuts
• Chopped Peanuts and Yellow Raisins
• Dried Cranberries with Pistachios and Coarse Sea Salt

A jar of vanilla beans can be expensive.
Unless the vanilla seeds are part of the visible dish you can convert from bean to extract using this ratio: 1 vanilla bean = 1 teaspoon vanilla extract.

However, when vanilla is the predominate flavor in a recipe, it’s great to use the whole bean form.

A few helpful suggestions before you begin:

This chocolate bark recipe was recommended by one of our cooking school students, Courtnay. She intends to gift chocolate this year for friends and neighbors. Such a pretty gift to bundle in cellophane paper with ribbon and bow.

Courtnay’s comments:

“Last year I doubled the recipe. I still used one large shallow rimmed baking sheet, covered in parchment paper.  The liquid chocolate filled the pan and the bark was thick and good.

This year I intend to create a thinner bark. I will still double the recipe, but  will use two baking sheets instead of one. This should allow the chocolate to spread into thin sheets, I hope it looks like skinny chocolate!” 

I also tried dehydrated blueberries and cherries, but the fruits were hard to see against the dark chocolate. The garnet red goji berries and fresh green pistachios popped from their shells provided the brightest Christmas cheer!”

This is the white chocolate without the cocoa powder added back in.

Courtnay purchased the cocoa butter at Whole Foods.  You can also order cocoa butter online. Surprisingly, even Walmart carries “culinary”cocoa butter online. Thank you Courtnay for sharing your experience with this recipe!

This recipe was adapted by Debbie Devore, inspired by Rouxbe.





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