Dark chocolate, sea salt and coconut flakes are are you’ll need to whip up this delicious chocolate bark in a matter of minutes.
This easy recipe for chocolate bark is a great Christmas recipe to have on hand – not only is it a quick last minute gift idea, but you can also whip it up to take to a party, or have it ready to serve with a cup of coffee after a meal.
I made this white chocolate bark with pistachios and edible rose petals a few months ago and it was so popular I decided to have another go, using one of my favourite flavour combinations: chocolate and sea salt. Adding the coconut flakes not only adds some texture, but the white looks very festive with the sparkling salt flakes.
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.
How to store chocolate bark:
Once completely cold and broken into pieces, store the bark in an airtight container for 1-2 weeks. If the weather is hot and you need to store it in the fridge, place in a well sealed container to prevent moisture or strain fridge smells from spoiling the bark.
Be sure that no water gets into the melting chocolate. Otherwise it will become grainy.
The chocolate: use good quality chocolate if you can – such as a high quality 70% cocoa chocolate bar. Cooking chocolate and chocolate chips tend to contain additives.
Make it Yours:
Don’t like dark chocolate: you can make it with milk or white chocolate. (White chocolate can be a little more tricky to work with.)
Nut free/no coconut: dark chocolate sprinkled with sea salt is so good!
Dairy free/vegan bark: check the chocolate is dairy free/vegan.
Toasted coconut: toasting the coconut gives it extra flavour, but I like to keep it untoasted to keep a festive white colour
Salted Coconut Chocolate Bark
- 100 g dark chocolate 70%, roughly chopped
- 1 ½ tbsp coconut flakes
- ½ tsp sea salt
- 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.
- If you want the salt crystals to show, leave the chocolate 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.