Aphrodisiac Chocolate Bark

Aphrodisiac Chocolate Bark is easy to whip up with this homemade recipe with common foods, edible flowers and adaptogens.

Course Dessert

Cuisine Indian

Prep Time 10

Cook Time 10

resting time 1

Total Time 20

Servings servings

Calories 142kcal

Author Tristin Rieken

Cover a baking sheet with parchment or wax paper. Choose and prep all ingredients. Place 2 cups of chocolate in a very dry heat safe bowl that can fit snugly inside a large pot and rest on the edge.
3 cups bittersweet chocolate chips
Fill a large pot with water and bring to a simmer. Turn off the heat. Place bowl with chocolate inside the pot of water and do not stir. The bottom of the bowl should be submerged and water should slightly come up the sides without spilling out and into the chocolate.
Let sit uncovered until the chocolate is about ¾ of the way melted. Then gently stir until it is completely melted.
Remove from water bath and dry the bowl, then slowly and gently stir in the remaining 1 cup of chocolate chips until completely melted.
Sprinkle mucuna powder over the tempered chocolate and stir to combine. Then add in a handful of the almonds and pumpkin seeds reserving most to sprinkle on top.
½ cup almonds, 2 teaspoons mucuna powder, ¼ cup pumpkin seeds
Pour onto prepared lined baking sheet and sprinkle additional ingredients on top while still warm.
½ teaspoon flaky sea salt, pink peppercorns, rose hips, chamomile flowers
Leave out at room temperature to set. Or refrigerate to speed up the process. Once cool snap or cut into pieces. Cover and store at room temperature up to 6 weeks.