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Chocolate Coconut Bark
by
Science and Crumbs
(IC: blogger)
10 Servings
10 min
Thin chocolate coconut bark topped with crushed almonds and unsweetened coconut.
This coconut bar recipe is sure to please all chocolate and coconut lovers. What I personally love about this recipe is how fast it is to prepare.
THE KEY TO SUCCESSFUL BARK
- Dark Chocolate: This chocolate coconut bark consists of mainly dark chocolate as it is rich. Most bark recipes only use dark chocolate.
- White Chocolate: To slightly reduce the bitterness of dark chocolate, I recommend adding white chocolate. The sweetness of white chocolate balances out the bitterness of dark chocolate.
- Your Choice of toppings: To make this a coconut bark, we need to add shredded coconut. You can choose unsweetened or sweetened shredded coconut. I also add crushed almonds to add texture. You can also add some dried fruits such as cranberries or raisins.
Chocolate Coconut Bark
Recipe details
Ingredients
- 1 ¾ cups of 70% Dark Chocolate
- 1 cup of White Chocolate
- ⅓ cups of Crushed Almonds
- ⅓ cups of Shredded Unsweetened / Sweetened Coconut
Instructions
- Melt the dark and white chocolate using a double boiler until no lumps remain.
- Pour the melted chocolate onto a baking tray aligned with parchment paper and spread it using a spatula into a 0.6 cm (¼ inch) thick rectangle. Then, dust the crushed almonds and coconut on the melted chocolate. Cover the baking tray with plastic wrap and let the chocolate chill in the fridge for up to two hours.
- Then, break the chocolate into smaller pieces and serve.
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Published December 17th, 2021 4:18 AM
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