Recipe - Mexican Chocolate Maca Bark

Latin Goodness

Fall in love with the stellar flavor combination of maca’s sweet earthy flavor and the dark chocolate’s classic richness. A hint of Mexican spice adds a delicious intrigue to this addictive treat.

Ingredients

2 Tbsp. Navitas Naturals Gelatinized Maca Powder

2/3 cup Navitas Naturals Cacao Liquor, shaved into small pieces

4 Tbsp. Navitas Naturals Palm Sugar

½ tsp ground cinnamon powder

¼ tsp ground cayenne

Directions

Use a double boil method to melt the chocolate: heat a large pot of water to a near boil. Float a smaller, empty pot inside the hot water pot, which will warm the small pot’s surface. Place the cacao liquor shavings inside the small pot to slowly melt into a liquid. Once melted, mix in the remaining ingredients until combined, and allow to gently cook for 2 minutes, stirring constantly. Remove chocolate mixture from the pot and spread evenly onto a large plate, in about a ¼ inch layer. Place plate in the freezer for 30 minutes or until chocolate is completely hard. Snap into pieces and serve. NOTE: Chocolate will remain hard at a cool room temperature, and will soften when warm. For best results, keep refrigerated until ready to enjoy.