Colostrum Chocolate Bark with SuperFeast Jing
Cacao is a classic medicinal whole food with roots in the Mesoamerican cultures of the Aztecs and Mayans. It’s a gift of the gods to humanity, and the Aztecs even used cacao beans as currency. Cacao is medicine for the heart and spirit, and makes a great delivery system for other medicinal goodies like tonic herbs and mushrooms in various recipes like this chocolate bark.
Chocolate bark is an indispensable recipe for most any kitchen arsenal today. It’s quick, easy and adaptable to whatever ingredients you have in the pantry. There must be thousands of chocolate bark recipe variations out there, so this will make it a thousand and one! I hope you enjoy this healthy indulgent recipe as much as I do.
What is Jing?
What makes this chocolate bark recipe unique and supercharged is the addition of the iconic SuperFeast tonic herb blend called Jing. Jing is the name of the product, but it’s also an ancient concept in the Taoist tradition. Some of the incredible benefits of the Jing blend can include:
- boosted cognitive function and memory
- energy and vitality
- healthy blood pressure
- healthy stress response
- healthy tendons and ligaments
- long term neurological health
- passion and desire
- physical performance and endurance
- skeletal/bone health
This is all made possible by the combination of the Taoist herbal tradition’s most revered Jing herbs in this blend:
- Cordyceps (cultivated CS-4 mycelium)
- Eucommia bark*
- Goji berry
- Cistanche stem
- Rehmannia root
- Asparagus root
*dual extract. All herbs in this formula are sourced Dì Dào (地道) from herb-producing regions of China. Typically, I avoid foods imported from China in modern times, but Dì Dào sourcing is reassurance that you’re getting high quality traditional medicinal herbs grown in their native climates away from pollution. If anything, let this be an invitation. What medicines grow at YOUR current latitude?
Why would I want to take the Jing blend in my chocolate bark?
If you’re looking to replenish the essence of your body and organs that has been lost from living with long term stress, the Jing blend may be great for you. A typical Western/industrialised lifestyle, indulging in excess, and leaking your core essence through staying too long in the sympathetic nervous system state will also drain your Jing.
The SuperFeast Jing blend is functional AF and can help restore your primordial core energy and cultivate this essence within the Kidneys. In Traditional Chinese Medicine, this blend is used to:
- tonify Kidney-Essence/Kidney-Jing
- help body and adapt to stress
- relieve weariness, tiredness and fatigue
What’s more is that many of us are serial coffee drinkers in the West, and I personally love my organic mycotoxin-free coffee a lot of the time, but if you’re looking to see how life feels without this normalised psychoactive stimulant, Jing can be a great coffee substitute in your herbal tonics and other recipes like this chocolate bark!
How to make this Colostrum Chocolate Bark with SuperFeast Jing:
Get a shallow tray or plate and line it with some unbleached parchment paper, which you’ll need to separate the chocolate and lift it out of the tray. Make sure the tray is wide enough (but not too big… about 6-8″ diameters) for a chocolate layer thin enough so that it can easily be broken up.
Place the chocolate bark base ingredients into a small saucepan, then heat it up gently on the stove over medium-low until it all begins to melt. Keep an eye on it and stir with a spoon to accelerate the melting process and combine it into chocolate.
Pour the chocolate into your tray. Sprinkle your preferred nuts and seeds, dried fruit, shredded coconut, and/or a shake of cacao nibs onto the chocolate.
Place the tray into the freezer for at least 2 hours until it hardens.
Remove the chocolate bark from the freezer, and remove the hardened chocolate from the tray by lifting the parchment paper.
Break up the chocolate or slice it with a knife. Serve chilled immediately, and store any extra in the freezer!
I hope you enjoy this recipe and that it can accompany your most profound inner work while achieving your dreams and enjoying the experience. Trust your intuitive wisdom and use only the ingredients that feel right for you. Wishing you vibrant health, happiness, prosperity, and inner peace!
30 Days of Jing Challenge
SuperFeast is hosting a 30 Days of Jing challenge starting on July 1, 2023 where you’re invited to get off all stimulants and caffeine (seriously, all) for 30 days. Instead of coffee, trying out small regular doses of Jing in your recipes can help your mitochondria generate energy from the ground up, recovering that limitless power and strength that many of us have known in our youth (along with the usual barefoot earthing, morning direct sunlight exposure, hydration, and good quality sleep!).
Jing is now available in capsules or powder form! From June 19-21st, 2023 at SuperFeast, enjoy:
- 15% off 100g jars and 250g bag of JING Blend powder
- 25% off 120 capsule bags and 360 capsule bags of JING Blend Capsules (Australia only)
The Jing sale runs PST Monday, June 19th through June 21st 11:59 pm if you’re in US/Canada, and AEST June 19th through June 21st 11:59 pm if you’re based in Australia or international.
Time’s a-ticking, so don’t miss it. You can use my discount code ROOTTOSKY10 for an additional 10% off the sale prices at SuperFeast while you’re at it!
Colostrum Chocolate Bark with SuperFeast Jing
- 1/2 tsp SuperFeast Jing blend
- 1/3 cup organic cacao butter chunks
- 1/3 cup virgin cold-pressed organic coconut oil
- 1/3 cup organic coconut butter
- 1/4 cup raw organic cacao powder
- 1/2 tbsp grass-fed colostrum or grass-fed collagen, if you don't do dairy
- 1 tbsp organic maple syrup more or less to taste, optional
- 1/2 tsp organic vanilla bean tincture I like alcohol-free
- 1 pinch sea salt
- 1/2 cup activated raw organic nuts and seeds (I used pecans, walnuts, Styrian pepitas, and a small shake of raw cacao nibs)
- 1/3 cup shredded organic coconut
- edible garden flowers of your choice
- good vibes
- Line a shallow tray or plate (about 6-8" diameters with a little bit of of depth) with some unbleached parchment paper, and set aside.
- In a small saucepan, place the chocolate base ingredients: SuperFeast Jing blend, cacao butter, coconut oil, coconut butter, cacao powder, colostrum, maple syrup, vanilla, and sea salt. Heat it up gently on the stove over medium-low until it all begins to melt. Keep an eye on it and stir with a spoon to accelerate the melting process and combine it into liquid chocolate.
- Pour the chocolate into your tray. Sprinkle all of the nuts and seeds, shredded coconut, and any other toppings onto the chocolate.
- Place the tray into the freezer for at least 2 hours until it hardens. Try to keep it level with the surface so that it hardens flat!
- Remove the chocolate bark from the freezer, and remove the chocolate from the tray by lifting the parchment paper.
- Break up the chocolate or slice it with a knife. Serve chilled immediately, and store any extra in the freezer!
- Since the chocolate isn’t tempered, it’ll melt pretty fast at room temp. Store in the fridge or freezer and enjoy right away.
- You could temper the chocolate if you like, but I usually can’t be arsed. I find it way easier to go without tempering.