Coconut Macadamia Dark Chocolate Bark

Coconut Macadamia Dark Chocolate Bark
IMG_7210I’ve been getting these intolerable cravings for chocolate. Thin chocolate. I know that sounds kind of… specific, but ever since I made those Chocolate Bowls, stored them in the fridge, and then slowly chipped away at them throughout the day, I developed this enormous appreciation for the texture and melt-in-your-mouth-in-an-instant deliciousness that is thin chocolate.

So like, totally not kidding, I started doing silly things to satisfy my chocolate cravings like melting a single chocolate chip in the microwave, smearing it on a bit of parchment paper, and putting it in the fridge to harden; just so I could have that thin chocolately goodness.

Then I found these:

IMG_7180I’m all for trying new things at Trader Joe’s, and when I was digging through the freeze dried fruit, I saw these Roasted Coconut Chips and I had to give them a try. I wasn’t sure whether or not they’d be good because, honestly, I’ve tried a lot of failed coconut product attempts. The last “coconut chips” I had were pretty much flavorless and possessed the texture of tree bark. And I totally know this because I frequently gnaw on the branches of my favorite trees… duh.

Oh my goodness, these things are amaaaaaaazing! Fabulous texture (SO crispy), wonderful coconut taste, and they were just screaming for me to put them in chocolate.

IMG_7215All I can say is, when Coconut Chips start yelling commands in your ear; you listen. And listen I did!

I even went one step above and decided that they couldn’t be the only “nut” on there. Macadamias it was! They have a unique texture all their own that drives me absolutely wild. I could easily eat an entire bag of unsalted macadamias in one sitting, just because I love the feeling of crunching them in my teeth.

IMG_7220To give them a little extra “glue”, I drizzled white chocolate over the top. That should do it, eh?

Oh, but don’t forget the little sprinkling of Sea Salt. Pure bliss. So sweet and chocolatey awesome and then BAM! A little hit of salty brings these babies way over the top.

IMG_7202So while they may seem thin and insignificant, they pack a whopping amount of flavor. Since they’re a little thinner and cut a little smaller, you save a little on calories and fat, so you can have a couple without feeling that blaring sense of guilt. One or two should do (if you can possibly resist eating them all).

coconut macadamia dark chocolate bark

Coconut Macadamia Dark Chocolate Bark

  • 1 Cup 60% Cacao Chocolate Chips
  • 1/4 Cup Trader Joe’s Roasted Coconut Chips
  • 1/4 Cup Chopped Unsalted Macadamia Nuts
  • 2-3 Tbsp. White Chocolate (the one specifically made for dipping and coating works best)
  • A pinch of Coarse Sea Salt

Over a double boiler or in the microwave on 20 second intervals, melt the Chocolate Chips. Stir, and allow to cool for at least a minute while stirring.

Lay out a piece of parchment or wax paper about 1 1/5 feet long onto a baking sheet. Pour melted chocolate into the center of the paper.

Using a rubber spatula, spread the chocolate about on the paper to your desired shape and thickness (I did mine in a rectangle about 1/4 inch thick). Sprinkle with Coconut Chips, Macadamias, and Sea Salt, distributing the ingredients as evenly as possible.

Melt white chocolate and drizzle over the top.

Place in the fridge to harden (at least 30 minutes)

Cut into squares and devour them.

These store best in the fridge, but are also fine at room temperature.

IMG_7214

Coconut Macadamia Dark Chocolate Bark
 
Prep time
Cook time
Total time
 
Irresistibly thin dark chocolate bark topped with roasted coconut chips and chopped macadamia nuts.
Author:
Serves: 20
Ingredients
  • 1 Cup 60% Cacao Chocolate Chips
  • ¼ Cup Trader Joe's Roasted Coconut Chips
  • ¼ Cup Chopped Unsalted Macadamia Nuts
  • 2-3 Tbsp. White Chocolate (the one specifically made for dipping and coating works best)
  • A pinch of Coarse Sea Salt
Instructions
  1. Over a double boiler or in the microwave on 20 second intervals, melt the Chocolate Chips. Stir, and allow to cool for at least a minute while stirring.
  2. Lay out a piece of parchment or wax paper about 1⅕ feet long onto a baking sheet. Pour melted chocolate into the center of the paper.
  3. Using a rubber spatula, spread the chocolate about on the paper to your desired shape and thickness (I did mine in a rectangle about ¼ inch thick). Sprinkle with Coconut Chips, Macadamias, and Sea Salt, distributing the ingredients as evenly as possible.
  4. Melt white chocolate and drizzle over the top.
  5. Place in the fridge to harden (at least 30 minutes)
  6. Cut into squares and devour them.
  7. These store best in the fridge, but are also fine at room temperature.

 

 

 

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