Chef Craig Chasky’s Dark Chocolate Bark infused with Peppermint Essential oil
Note: All recipes use 100% certified pure tested grade essential oils labeled for internal use. Do not follow recipe unless you have oils approved for internal use.
Serves 4/6/8
Ingredients:
- 8 to 10 ounces Dark Chocolate morsels
- bing cherries
- digestible Peppermint Essential Oil
- coconut oil
- parchment paper
- double broiler
- optional: nuts of your choice
Instructions:
Place Chocolate in bowl of a double boiler (water in vessel below -dry bowl on top w chocolate)
and heat over medium heat until smooth and uniform in texture-remove from heat -set aside
Line a cookie sheet with parchment paper -spray with coconut oil lightly
Add 2 drops of Peppermint Essential oil to smooth chocolate- fold in with a spatula until well blended
Pour chocolate onto parchment paper evenly and then Top with unsweetened Bing Cherries (and nuts) every inch apart
Place sheet in freezer for 15 minutes -remove and break apart for the amount of guests served
