3 NibMor Organic Mint Chocolate bars (available on Abe’s Market)
1 Tbsp Chia Seeds
1 tsp colored natural sprinkles (available at most natural food stores) or coconut flakes
1/2 cup coconut flakes (optional)
Temper the chocolate either in a double boiler, table top tempering machine or using the microwave method I used on Periscope. Line a baking sheet with parchment paper and spread the chocolate to your desired thickness (I find this one does better a little bit thicker because of the cacao nibs that are already in the bar.) Sprinkle on desired topping from the ingredients listed above or use anything your heart desires. Let set in the refrigerator or freezer for 20-30 mins. Remove and break the bark apart (the edges should be lifting away from the paper already.) Put them on a pretty plate and serve!
This bark can be consumed immediately or stored for up to two weeks in a dark cool place.
For more great #testkitchen methods and recipes, please follow @HKTerry1 on Periscope.