doTERRA essential oils + chocolate = delicious!
And Christmas time is perfect for making some oil flavoured chocolate treats. My favourite doTERRA oils for pairing with chocolate are: Peppermint • Wild Orange • Ginger • Lime.
PEPPERMINT CHOCOLATE BARK is really, really simple to make and perfect for having on hand for holiday guests who drop by unexpectedly. Or wrap some chocolate bark in cellophane bags for a sweet gift for neighbours or friends.
THE HOW TO .. is pretty much melt your chocolate, add your bits and freeze until set. Snap into pieces and you're good to go! For those who like a bit more detail, here's how I made this batch!
Usually I just use white and dark chocolate + hopped pistachios and dried cranberries but this one is a nit of a fun festive twist!
What you need
- dark chocolate
- white chocolate
- Candy canes x1
- Dried cranberries
- flaked almonds or chopped pistachios
- 3 drops of doTERRA Peppermint Oil
Let's get making
Use the double boiler saucepan method to gently melt your chopped dark chocolate on the cook top. Set aside and melt your white chocolate using the same process (or melt your chopped chocolate in a microwave using a microwave safe bowl or jug if you prefer).
Allow your melted dark chocolate to cool for a few minutes. Stir in 2-3 drops of doTERRA Peppermint essential oil.
Spread the melted dark chocolate onto a sheet of baking paper. Add drops of white chocolate and using a sharp knife point, swirl the white chocolate through the dark for a marble look.
Sprinkle on chopped cranberries, chopped nuts and smashed candy cane lollies.
Allow to set in the fridge or freezer for a quicker result (if you are impatient like me!!) and once set, snap into bark pieces.
Store in the fridge. Package in cellophane bags for gift giving or a baking paper lined gift tin.
Variations - try chopped pistachios instead of the flaked almonds, omit the candy cane