Ingredients with Measurements:
- 1 cup shredded coconut
- 12 oz. dark chocolate chips
- 1/4 tsp. salt
Special equipment needed:
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Spread the shredded coconut on a baking sheet and toast it in the oven for 5-7 minutes or until golden brown.
3. Melt the dark chocolate chips in a double boiler or in the microwave, stirring every 30 seconds until smooth.
4. Add the toasted coconut and salt to the melted chocolate and stir until well combined.
5. Line a baking sheet with parchment paper.
6. Pour the chocolate mixture onto the parchment paper and spread it out evenly.
7. Place the baking sheet in the refrigerator for at least 30 minutes or until the chocolate has hardened.
8. Once the chocolate has hardened, break it into pieces.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 12 servings
Nutritional information:
- Calories: 200
- Fat: 14g
- Carbohydrates: 19g
- Protein: 2g
- Fiber: 3g
Substitutions for ingredients:
- You can use milk chocolate or white chocolate chips instead of dark chocolate chips.
- You can use unsweetened coconut flakes instead of shredded coconut.
Variations:
- You can add chopped nuts, dried fruit, or crushed candy canes to the chocolate mixture before spreading it out on the parchment paper.
Tips and tricks:
- Make sure to stir the chocolate every 30 seconds when melting it to prevent it from burning.
- Use a spatula to spread the chocolate mixture evenly on the parchment paper.
- Store the coconut chocolate bark in an airtight container in the refrigerator to keep it fresh.
Storage instructions:
- Store the coconut chocolate bark in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- There is no need to reheat the coconut chocolate bark.
Presentation ideas:
- Arrange the coconut chocolate bark on a platter and sprinkle some extra toasted coconut on top.
Garnishes:
- Sprinkle some extra toasted coconut on top of the coconut chocolate bark.
Pairings:
- Serve the coconut chocolate bark with a cup of hot cocoa or coffee.
Suggested side dishes:
- Serve the coconut chocolate bark with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the chocolate mixture is too thick, add a tablespoon of coconut oil to thin it out.
Food safety advice:
- Make sure to use oven mitts when toasting the coconut and handling the baking sheet.
Food history:
- Chocolate bark is a popular treat that originated in the United States in the early 20th century.
Flavor profiles:
- The coconut chocolate bark has a rich, chocolatey flavor with a nutty, toasted coconut taste.
Serving suggestions:
- Serve the coconut chocolate bark as a dessert or as a snack.
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Taste: Sweet, Coconutty, Chocolatey, Rich, Creamy