Caramel Pretzel Bark
[Vegan]

Using Store-bought Chocolate Bars:

1. Chop 1/3 of the chocolate into small pieces.
2. Place the chocolate and 1/3 cup of maple butter (if you are using) in the freezer.
3. In a metal bowl, break the remaining 2/3 of chocolate into small pieces.
4. Place the metal bowl on top of a pot of simmering water. Be careful not to let the bottom of the bowl touches the water.
5. Stir constantly until the temperature of the mixture reaches 114.8°F.
6. Immediately remove the bowl from the pot.
7. Now, add the remaining chocolate to the freezer. Stir and mix well, while allowing the temperature to drop to 78.8°F.
8. When the temperature reached 78.8°F, slowly bring the temperature back to 89.6°C by putting the bowl back on the double boiler. But this time with the heat turned off.
9. Once the desired temperature is reached, your chocolate is now tempered and you can mix in the crumbled pretzels and goji berries. You can also add nuts or seeds if you desire!
10. By now, your chilled maple butter should be hardened. Roughly chop them into small pieces and mix them into the chocolate mixture. Leave some for topping.
11. On a baking tray lined with parchment paper, spread the mixture evenly to your desired thickness. Gently press your toppings to the surface of the chocolate bark. Leave untouched and let it sit at room temperature for 2-3 hours or until it fully hardened. Chop them into bite-size (this recipe yields around 15 pieces) and store them in an air-tight container.

Make From Scratch:

1. First, blend sugar in a high-speed blender until it becomes super fine powder. This step is crucial as otherwise, the sugar will not melt in the chocolate.
2. Place 1/3 cup of maple butter (if you are using) in the freezer.
3. Shave the cacao butter and place them inside a metal bowl. Place the metal bowl on top of a pot of simmering water.
4. Be careful not to let the bottom of the bowl touches the water.
5. Stir constantly until the temperature of the mixture reaches 114.8°F.
6. Immediately remove the bowl from the pot.
7. Now, mix in cacao powder and the superfine coconut sugar. Stir and mix well, while allowing the temperature to drop to 78.8°F.
8. When the temperature reached 78.8°F, slowly bring the temperature back to 89.6°F by putting the bowl back on the double boiler. But this time with the heat turned off.
9. Once the desired temperature is reached, your chocolate is now tempered and you can mix in the crumbled pretzels and goji berries. You can also add nuts or seeds if you desire!
10. By now, your chilled maple butter should be hardened. Roughly chop them into small pieces and mix them into the chocolate mixture. Leave some for topping.
11. On a baking tray lined with parchment paper, spread the mixture evenly to your desired thickness. Gently press your toppings to the surface of the chocolate bark. Leave untouched and let it sit at room temperature for 2-3 hours or until it fully hardened. Chop them into bite-size (this recipe yields around 15 pieces) and store them in an air-tight container.