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CBD Chocolate Bark

Impress your guests with this CBD chocolate bark, enriched with a hint of citrus and pistachio nuts.
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Cook Time 20 minutes
Setting time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 208kcal
Author Tajda Ferko

Equipment

  • Thermometer
  • A small pan
  • A mixing bowl
  • Silicone spatula (optional)

Ingredients

  • 25 g pistachios shells removed
  • ½ orange zest only
  • 250 g dark chocolate
  • 1 pipette CBD oil
US Cups - Metric

Instructions

  • Start by preparing all your ingredients. Chop the pistachios, zest the orange, and set them aside for later.
  • Chop half of the chocolate finely and break the other half into larger bitesize chunks.
  • Create a double boiler by placing a large glass bowl over a small pan of boiling water. Make sure the water doesn't touch the bottom of the bowl.
  • Place the large chunks of chocolate in the glass bowl. Reserve the finely chopped chocolate for later.
  • Melt the chocolate above simmering water until it reaches 50°C/122°F. Remove from heat. After removing, the temperature might climb up to 55°C/131°F but that’s not a problem at all.
  • When removed from heat, add in a third of the remaining chocolate.
  • Keep stirring until the chocolate has fully melted. Keep track of the temperature, making sure it hasn't fallen under 35°C/95° yet.
  • Keep stirring and gradually adding pieces of chocolate.
  • When the temperature reaches 35°C/95°F, add the final bits of chocolate.
  • Keep stirring gently now until the temperature measures approx. 31-32°C/88°F. Then add 1 pipette of CBD oil and stir well.
  • Perform a simple tempering test - pour half a teaspoon of your mixture onto a piece of baking paper. Spread it into a thin disc and refrigerate for about 5 minutes. After 5 minutes, it should be hard and split sharply when you try to break it.
  • If it's not hard yet, wait a few more minutes to see if it sets. If the chocolate is still soft and won't harden you will need to repeat the tempering process from the start.
  • After you've performed the refrigerator test, pour all your chocolate mixture onto a large piece of baking paper and spread it thinly with a silicon spatula.
  • Sprinkle with chopped pistachios and orange zest and leave to set for 1 hour (or 1,5 hours) at room temperature.
  • Cut or use your hands to break into shards and serve.

Notes

  • Always read the recipe thoroughly before you start.
  • Prepare your toppings ahead - before you start melting the chocolate.
  • If you're adding any additional flavours or ingredients, make sure they are at room temperature.
  • Don't use compound chocolate - use real, dark chocolate. I went for 70% dark chocolate from Moser Roth.
  • It's important to add your last bits of chocolate when the temperature hits 35°C as this will allow it to form the correct crystal structure.
  • Store in an airtight container at room temperature for up to 1 week. 

Nutrition

Calories: 208kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 270mg | Fiber: 4g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 4mg