Toasted Coconut and Coffee Salted Chocolate Bark

Toasted Coconut and Coffee Salted Chocolate Bark

Inspired by Hawaii

Toasted Coconut and Coffee Salted Chocolate Bark | http://saltandwind.com Inspired by local ingredients you come across when you travel to Hawaii -- sea salt, coconut, cacao, and coffee -- this easy-to-make salty, energizing chocol...
Skill
Course
Cuisine
Ingredients
4
Hands-On Time
5 minutes
Total Time
1 hour, 5 minutes
Yield
-
Servings
4 to 8
Season
Toasted Coconut and Coffee Salted Chocolate Bark | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
4
Hands-On Time
5 minutes
Total Time
1 hour, 5 minutes
Yield
-
Servings
4 to 8
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Toasted Coconut and Coffee Salted Chocolate Bark | http://saltandwind.com

Inspired by local ingredients you come across when you travel to Hawaii -- sea salt, coconut, cacao, and coffee -- this easy-to-make salty, energizing chocolate bark is a fun twist on the traditional recipe. 

Whether for a gift, for an upcoming party, or just because, we make bark on the regular.To us, bark is like culinary Cliff's Notes because it's there for you whenever you need to cut corners but still make something handmade. 

And, no suprise, we like making bark inspired by the places we love to travel. Say adding in dried hibiscus flowers and roses for a nod to Mexico, a mix of hazelnuts and milk chocolate for a classic Italian combo, or this decidedly Hawaii-inspired combinations of flavors.  

Ingredients

Instructions

Coat a 9 1/2-by-12-inch baking dish (or another 1.5 quart container) with cooking spray then line with parchment paper, leaving a 2-inch overhang on each end. Alternatively, you can make your bark freeform (it will come out thinner) by lining a rimmed baking sheet with parchment paper and then proceeding.

Place chocolate in a heatproof bowl then set over a pan of simmering water and stir until smooth, about 5 minutes. Stir in 1 1/2 cups coconut flakes and 1 tablespoon of the coffee then pour into prepared pan and spread in an even layer (if you're making it on a baking sheet, go ahead and just spread it out evenly and don't worry if the edges are misshapen -- that's the charm!).

Immediately sprinkle remaining coconut and coffee over chocolate. Let cool for 5 minutes then sprinkle salt to cover the surface (you'll want at least 3/4 teaspoon). Refrigerate until firm, about 1 to 1 1/2 hours. Peel off parchment, and break bark into pieces. Store at room temperature in an airtight container with parchment paper between pieces; bark will keep for up to 1 week.

Footnotes


Need help planning your next Hawaii trip? We specialize in just that! Read about our concierge and itinerary planning services, send us an email at travel@saltandwind.com, or fill out this quick survey and we’ll get right back to you!

Connect With Salt & Wind

More On Salt & Wind

http://saltandwind.com/recipes/136-toasted-coconut-and-coffee-salted-chocolate-bark-recipe

Comments