5 Herbal Chocolate Bark Recipes for the Holidays

• First, prepare your mix-ins and toppings. I like to powder the rose petals so they flavor the chocolate base evenly. You can powder the rose petals by pulsing them in the blender for a few seconds at a time. Once they are powdered, set your rose petals aside to add to your chocolate bark. You can also measure out your flaked sea salt and set it aside as a bark topping. 
• Next, candy the fennel seeds. Add water and sugar to a sauté pan. Over medium heat, stir continuously until the sugar dissolves and the mixture bubbles on the pan. Add fennel seeds to the pan, remove from heat, and stir until fennel seeds are fully coated. Then spread the seeds in a single layer onto a piece of wax paper to cool completely, usually about 30 minutes. Once the candied fennel seeds are cooled, gently break them apart and set them aside for topping the bark.

Once all your toppings and mix-ins are prepared, you can start on the chocolate bark base. 

• Melt the cocoa butter using a double boiler or a makeshift double boiler made with a saucepan and a glass bowl. The glass bowl should be able to rest with its bottom in the saucepan without touching the bottom of the pan. Fill the pan with just a couple of inches of water, place it on the burner, then rest the bowl in the pan. 
• Place the cocoa butter and powdered rose petals in the bowl of your double boiler, and set the stove between low and medium heat. Stir occasionally as the cocoa butter melts. Once the cocoa butter is melted turn the stovetop off, and allow it to cool for 5 minutes before you remove the bowl from the pan. Using oven mitts move the bowl to a kitchen towel on the counter.
• The next step is to emulsify the honey into the cocoa butter. Whenever you’re working to emulsify two ingredients, it is vital to have patience and go slowly. Slowly pour the honey into the cocoa butter with one hand while you whisk the two together in the bowl with the other hand. You could also use a stand mixer or hand mixer for this step, just use a low setting to avoid splashing and overly cooling the mixture. 
• Whisk in the vanilla extract and a pinch of sea salt. Then, add in the cocoa powder bit by bit and stir until the ingredients are fully combined. Pour the chocolate bark base out onto the wax paper-lined cookie sheet. Use a spatula to spread and even out the surface if needed.
• Sprinkle the candied fennel seeds and sea salt onto the top of the chocolate. you may not want to add the full 2 tablespoons of flaked sea salt or fennel seeds. Use your best judgment when adding your bark toppings.
• Allow the bark to cool completely overnight in a cool place. 

• First, get your toppings and mix-ins ready. Chop the dates into roughly quarter-inch pieces for topping the bark and set aside. Measure ¼ cup of flaked almonds and set aside. 
• Now to get started on the chocolate base, melt the cocoa butter down using a double boiler or a makeshift double boiler made with a saucepan and a glass bowl. The glass bowl should be able to rest with its bottom in the saucepan without touching the bottom of the pan. Fill the pan with just a couple of inches of water, place it on the burner, then rest the bowl in the pan. 
• Place the cocoa butter and powdered cinnamon in the bowl of your double boiler, and set the stove between low and medium heat. Stir occasionally as the cocoa butter melts. Then turn the stovetop off. Allow the double boiler to cool for 5 minutes before you remove the bowl from the pan using oven mitts and set on a towel on the kitchen counter.
• The next step is to emulsify the honey into the cocoa butter. Whenever you’re working to emulsify two ingredients, it is vital to have patience and go slowly. Slowly pour the honey into the cocoa butter with one hand while you whisk the two together in the bowl with the other hand. You could also use a stand mixer or hand mixer for this step, just use a low setting to avoid splashing and overly cooling the mixture.
• Whisk in the vanilla extract and a pinch of sea salt. Then, add the cocoa powder bit by bit and stir until the ingredients are fully combined. Pour the chocolate bark base out onto the wax paper-lined cookie sheet. Use a spatula to spread and even out the surface if needed.
• Now you can add your toppings. I recommend placing the date pieces rather than attempting to sprinkle them on top of the chocolate, as they are very sticky and will clump together. Distribute them evenly, as you’ll want a little bit of that caramel-like date goodness in each bite. Then sprinkle the top with sliced almonds and allow the bark to cool completely overnight in a cool place. 

• For this bark, I like to slice the dried apricots into thin ¼ inch pieces rather than chop them. I think that the look of the coconut flakes with the strips of orange apricot and sparkly ginger nuggets is so visually appealing. Depending on the size of the crystalized ginger pieces, you may want to chop them into smaller pieces, about ¼ inch. Measure out your apricot strips, ginger pieces, and coconut flakes and set aside for topping your chocolate bark. 
• Melt the cocoa butter down using a double boiler or a makeshift double boiler made with a saucepan and a glass bowl. The glass bowl should be able to rest with its bottom in the saucepan without touching the bottom of the pan. Fill the pan with just a couple of inches of water, place it on the burner, then rest the bowl in the pan. 
• Place the cocoa butter in the bowl of your double boiler, and set the stove between low and medium heat. Stir occasionally as the cocoa butter melts. Once the cocoa butter is melted, turn the stovetop off, and allow it to cool for 5 minutes before you remove the bowl from the pan using oven mitts and set on a towel on the kitchen counter.
• The next step is to emulsify the honey into the cocoa butter. Whenever you’re working to emulsify two ingredients, it is vital to have patience and go slowly. Slowly pour the honey into the cocoa butter with one hand while you whisk the two together in the bowl with the other hand. You could also use a stand mixer or hand mixer for this step, just use a low setting to avoid splashing and overly cooling the mixture. 
• Whisk in the vanilla extract and a pinch of sea salt. Then, add in the cocoa powder bit by bit and stir until the ingredients are fully combined. Pour the chocolate bark base out onto the wax paper-lined cookie sheet. Use a spatula to spread and even out the surface if needed.
• Place the strips of apricot on top of the chocolate, then add the pieces of crystallized ginger, and finally sprinkle with the coconut flakes. Use your best judgment when adding your bark toppings, adding more or less based on your preferences. Allow the bark to cool completely overnight.

• Prepare the toppings by cutting the slices of candied oranges into wedges following their natural section structure. This is more in keeping with the natural visual aesthetic of the orange. Place pistachios in a plastic bag and hit them lightly with a rolling pin or kitchen mallet to crush them. Set the toppings aside. 
• Melt the cocoa butter down using a double boiler or a makeshift double boiler made with a saucepan and a glass bowl. The glass bowl should be able to rest with its bottom in the saucepan without touching the bottom of the pan. Fill the pan with just a couple of inches of water, place it on the burner, then rest the bowl in the pan. 

• Place the cocoa butter and powdered cardamom in the bowl of your double boiler. Set the stove between low and medium heat, and stir occasionally as the cocoa butter melts. Once the cocoa butter is fully melted, allow the double boiler to cool for 5 minutes before you remove the bowl from the pan using oven mitts and set it on a towel on the kitchen counter.

• The next step is to emulsify the honey into the cocoa butter. Whenever you’re working to emulsify two ingredients, it is vital to have patience and go slowly. Slowly pour the honey into the cocoa butter with one hand while you whisk the two together in the bowl with the other hand. You could also use a stand mixer or hand mixer for this step, just use a low setting to avoid splashing and overly cooling the mixture. 

• Once you’ve emulsified the cocoa butter and honey, whisk in one teaspoon of vanilla extract and a pinch of sea salt. Then, add the cocoa powder bit by bit and stir until the ingredients are fully combined. Pour the chocolate bark base out onto the wax paper-lined cookie sheet. Use a spatula to spread and even out the surface if needed.
• Place the orange pieces on top of the chocolate, then sprinkle with crushed pistachios. Allow the bark to cool completely overnight in a cool place. 

• Slice the dried mango into ¼ inch strips about two inches long and set aside. Get your limes and zester ready so you can zest the limes over the melty chocolate. 
• Melt the cocoa butter using a double boiler. or a makeshift double boiler made with a saucepan and a glass bowl. The glass bowl should be able to rest with its bottom in the saucepan without touching the bottom of the pan. Fill the pan with just a couple of inches of water, place it on the burner, then rest the bowl in the pan. 
• Place the cocoa butter and powdered cayenne in the bowl of your double boiler. Set the stove between low and medium heat, and stir occasionally as the cocoa butter melts. Once the cocoa butter is fully melted, allow the double boiler to cool for 5 minutes before you remove the bowl from the pan using oven mitts and set on a towel on the kitchen counter.
• The next step is to emulsify the honey into the cocoa butter. Whenever you’re working to emulsify two ingredients, it is vital to have patience and go slowly. Slowly pour the honey into the cocoa butter with one hand while you whisk the two together in the bowl with the other hand. You could also use a stand mixer or hand mixer for this step, just use a low setting to avoid splashing and overly cooling the mixture. 
• Whisk in vanilla extract and a pinch of sea salt. Then, add the cocoa powder bit by bit and stir until the ingredients are fully combined. Pour the chocolate bark base out onto the wax paper-lined cookie sheet. Use a spatula to spread and even out the surface if needed.
• Place the mango strips on the top of the chocolate. Then, zest the lime(s) over top of the bark. When zesting, remove only the green outer part of the rind, avoiding the bitter white pith. Allow the bark to cool completely overnight in a cool, dark place.