Crunchy Dark Chocolate Bliss
Rice crispy
SRCB-2
Crunchy Dark Chocolate Bliss• High-antioxidants • Creamy-texture • Naturally-sweetened • Crispy-bits • Gluten-freeCost: $7.50 (7.5 oz)
Equipment
- 1 Double Boiler Use for melting dark chocolate bits and cocoa butter; fill bottom pot with 1-2 inches of water, heat on low to simmer, place top pot or bowl with ingredients above water, stir gently to melt evenly without burning.
- 1 Stirring spoon Use a medium to large spoon, 8-12 inches long, sturdy handle, for smooth mixing of melted chocolate and cocoa butter.
- 1 measuring cups Use standard cups for accurate measurement of ingredients like maple syrup and puffed brown rice bits.
- 1 measuring spoons Use for precise small amounts, like vanilla extract if added, with standard sizes from 1/4 teaspoon to 1 tablespoon.
- 1 Mold Use a mold for twelve 7.5-ounce bars, preferably silicone or metal, to shape the chocolate layer evenly.
- 1 Refrigerator Use to set the chocolate bars, ensure it has space to hold molds flat for 2 hours.
Ingredients
- 2.5 cups 100% organic unsweetened cacao wafers (1134g, 40oz) Choose high-quality organic unsweetened cacao wafers for intense flavor; may contain trace heavy metals, like non-organic.
- 1.9 cups Organic cocoa butter (850 g, 30 oz) Use food-grade organic cocoa butter for smooth, creamy texture; unrefined with ~2.8% omega-6 fatty acids.
- 1/2 cups Organic brown rice bits (120 g, 4.2 oz) Half cup organic brown rice yields about 1.5 cups puffed for extra crunch in chocolate; instructions for puffing follow in recipe steps.
- 1.5 cups Organic maple syrup (510 g, 18 oz) Choose pure organic maple syrup for natural sweetness; substitute with honey if preferred.
- 1/2 tsp Organic vanilla extract (2.5 g, 0.09 oz) Use pure organic vanilla extract for subtle, rich flavor; enhances dark chocolate.
Instructions
- Cook half cup brown rice until soft, dry in 250°F oven for 50-60 minutes, puff in 425°F hot organic coconut, or olive oil (preferably coconut oil) for 5-10 seconds, set aside to cool. Once cooled it will be added to the mixture later.
- Melt cocoa butter in a double boiler—fill bottom with 1-2 inches water, simmer on low, place top bowl with cocoa butter, stir with spoon until liquid.
- Add 2.5 cups of cacao wafers to melted cocoa butter, stirring over low heat until fully melted and smooth.
- Mix 1.5 cups of maple syrup into the melted cacao and cocoa butter mixture, stirring until fully incorporated and smooth.
- Add half tsp of vanilla extract to the chocolate mixture, stirring until evenly blended for a rich flavor.
- Add the cooled puffed brown rice to the chocolate mixture, stirring gently to distribute for a crunchy texture.
- Pour the mixture into molds for twelve 7.5-ounce bars and refrigerate for 2 hours to set.