Inspired by local ingredients you come across when you travel to Hawaii — sea salt, coconut, cacao, and coffee — this easy-to-make salty, energizing Toasted Coconut and Coffee Salted Chocolate Bark recipe 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, to no surprise, 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, ideally made with local Kona coffee.
Toasted Coconut and Coffee Salted Chocolate Bark Recipe
- 1 pound dark chocolate (about 60%), coarsely chopped
- 2 cups packed unsweetened flaked coconut toasted
- 1 1/2 tablespoons of your favorite coffee grinds
- Hawaiian red alaea sea salt for garnish
- 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 a 3/4 teaspoon). Refrigerate until firm, about 1 to 1 1/2 hours. Peel off parchment, and break bark into pieces.