carefully stir the shaved cacao butter and cacao paste and it's basically a double boiler I just placed this over a bowl of hot water and continue to stir you're going to raise the temperature to 114 to 115 degrees Fahrenheit keep stirring you must do this very carefully be careful not to get any water in the chocolate and be careful not to let it get any hotter than 115 degrees this is when you're going to add additional ingredients we're adding a pinch of Himalayan salt and stirring that in well we will also add some flavor extracts in this case it's going to be mint and we add a little bit of mint and vanilla and a drop of caramel I'm stir those in well and then add your sweetener in this case my client selected sperm but you could use coconut palm sugar organic cane sugar the best thing to do is to powder those in a nut seed grinder today's is all very easily in your cacao mixture we've raised the temperature to 115 degrees Fahrenheit now it's time to bring the temperature down to 78 to 81 degrees Fahrenheit let's do this slowly we added a little bit of ice to the water underneath the ball to hasten the transitions otherwise take forever but you do it slowly and again stir stir stir at this point the cacao mix is definitely getting a lot thicker it's down to about 91 degrees so that's 10 more degrees to go I got it some more ice in the ball beneath I can I tasted it for flavor and I want to add a little bit more mint extract because my my client specified they wanted a couple to market stir the mixture in let's check the temperature again 91 degrees yeah 91 degrees are you trying to do this with you hey I just wanted to show you it's time-consuming it's a labor of love but the results are so amazing I have served just cacao bark to so many people that are non vegan and non raw foodies and absolutely don't have to overtake they don't even know this okay we're gonna come back in a little bit we're still letting this cool we're down to yep still 91 so I'll be back in a little bit okay our cacao is at about eighty nine ninety degrees so we're ready to pour the bark and we have things like coconut and sprouted dehydrated buckwheat and we've got chopped almonds and we've got ground sunflower seeds this particular client doesn't like it chunky so I put these in a little mini nut seed grinder and I ground them up you can leave it as chunky or as round as you like it and start out by just coating the bottom of this cookie pan with some of these goodies and then we're going to pour the cacao into the cookie pan at this point you want to work very you're gonna tilt your your pan and spread the chocolate bubbles out so you've tapped out any possible air bubbles and now you begin to coat it with the goodies have enough two trays here this is the ground buckwheat so you're adding a lot of a lot of good nutrition to this because this is sprouted buckwheat and sprout it myself and then dehydrate it add some sunflower seeds a little crunch and then I set this in the freezer for about half an hour it sets pretty quickly some coconut little more buckwheat and we're good to go we're gonna take this track and we're gonna put it in the freezer and when it's ready I'll come back and show you okay here we go this is the smaller tray just because it's easier for me to do here's the tray we're going to put cutting board over the top of it hold it tight your bark there you go there's some delicious absolutely amazing peppermint bark there you go you