Salted Chocolate Coconut Bark
With just 3 ingredients, this thin dark chocolate bark with coconut and sea salt takes just minutes to prepare and is a delicious edible gift and sweet treat.
Ingredients
- 100g (3.5oz) dark chocolate 70%, roughly chopped
- 1 ½ tablespoons coconut flakes
- ½ teaspoon sea salt flakes
Instructions
- Line a baking sheet with baking/greaseproof paper.
- Melt the chocolate – either melt in the microwave in short blasts or in a heatproof bowl set over a pan of boiling water.
- Once melted, spread the chocolate out onto the baking paper in an even layer 3mm thick then sprinkle over the coconut flakes.
- Depending on the temperature of your kitchen, place the chocolate in the fridge or leave on the side to cool for 10-15 minutes so it begins to set before sprinkling over the salt. (Otherwise sprinkle over the salt straight away - it tends to sink into the chocolate. It still tastes great, but doesn’t look quite as attractive.)
- Once the chocolate bark is completely hardened/cool, use your hands to break into irregular pieces. If you want to avoid getting finger prints on the chocolate, hold the bark with foil or cling film.
Notes
Makes approx. 8 pieces, which is enough to fill a small gift bag.
This amount of chocolate bark serves 4-6 people with coffee at a dinner party.
The recipe can easily be doubled or tripled.
Dark chocolate - use a good quality 70 % dark chocolate. as it is the star of the show, you don't want to skimp. I like to use Lindt chocolate. Cooking chocolate and chocolate chips tend to contain additives.
Coconut flakes - unsweetened, you can toast it for more flavour, but then you lose the striking white to contrast with the dark chocolate.
Sea salt - you can leave this out, but I love salted chocolate bark!
Be sure that no water gets into the melting chocolate. Otherwise it will become grainy.
Sea salt - sprinkle this over once partly set, otherwise it will sink into the chocolate and give it a mottled appearance, which doesn't look as attractive.
If you have time, let the chocolate bark cool at room temperature. You can place it in the fridge to cool quicker (or cool at all, if you happen to be in Australia and making it on a very hot day) - but it can cause something known as sugar bloom: condensation occurs when you take the bark out of the fridge. When the water evaporates you’ll see swirls of sugar on the surface of the chocolate, this is called sugar bloom. It doesn't make it taste any different, but is not as attractive to look at.
To avoid getting finger prints on the chocolate, hold the bark with foil or cling film.
Nutrition
Calories: 81kcalCarbohydrates: 6gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 148mgPotassium: 94mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 9mgIron: 2mg
HAVE YOU MADE THIS RECIPE?
I'd love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!