Dark Chocolate Wafers

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Good quality dark chocolate or baking chocolate (I used 100%, unsweetened baking chocolate from Callebaut)
Parchment paper
Toppings!  (dried fruit, sea salt, chopped nuts, etc.)

Note that this chocolate is NOT sweet.  The only true sweetness will come from whatever toppings you choose… I think these still make a perfect after dinner treat, as they’re incredibly satisfying and have that little bit of caffeine for a mini energy burst. Think of these like an after meal espresso instead of a true ‘dessert’.

To start, cut or shave the chocolate into small pieces.  I probably used about a cup of chocolate shavings, but you can use as much as you would like.  Then place the shavings into a double boiler (true or concocted).  I used a ceramic bowl placed over a small saucepan…. Fill the bottom of your double boiler with water, place the top of the broiler containing your chocolate over the water, and heat at a low temperature.

Stir the chocolate regularly, being careful not to let it burn, until it finally becomes a smooth consistency.  Remove the chocolate from the heat and let it cool for at least a half an hour, stirring occasionally, until it thickens slightly.  Image

In the meantime, prepare your toppings.  I used chopped, roasted almonds, sea salt, dried coconut, and golden raisins.

Ready your workspace by laying down a large piece of parchment paper.

When the chocolate is thickened slightly, drop it by spoonfuls onto the parchment paper.  Let it rest again for another half hour to hour until it is thick enough to hold your toppings without spreading further.

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Leave the wafers at room temperature overnight or place in the refrigerator, keeping them on the parchment paper, until they have hardened completely.

Store them in an airtight container, and enjoy!

One thought on “Dark Chocolate Wafers

  1. 100% DARK. Love it. They look yummy. Hopefully soon you’ll be able to source some fresh (made from the bean) Santa Barbara chocolate to make these treats with…I’ll fill you and TK in soon…

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