I can imagine myself making this for the holidays, intending to box it and give it out as gifts, but then “accidentally” eating it all myself.
Prep Time: 10 minutes
Total Time: 1 hour and 10 minutes
This ginger-coconut-dark chocolate bark is bitter, spicy, and sweet so a little goes a long way. Along with a cup of tea or coffee, it makes the perfect mid afternoon pick-me-up or evening treat. This bark can be kept refrigerated for several weeks.
Unsweetened shaved coconut and candied ginger can often be found in bulk bins in the natural foods section of your grocery store. Shredded coconut can be substituted for shaved, but it’s softer and doesn’t have the same “crunch” that shaved coconut provides.
- 1 bag (6 ounces) good quality Bittersweet Baking Chips (I used Scharffen Berger 70%)
- 1/4 cup Candied Ginger, chopped
- 1/4 cup Unsweetened Shaved Coconut
- 2 ounces Macadamia Nuts, chopped
- Line a sheet pan with either a a silpat or a 9×11 piece of parchment paper sprayed lightly with cooking spray.
- Create a double boiler by setting a bowl over a small pot of simmering water. Add the chocolate to the bowl and stir until fully melted.
- Working quickly, spread the chocolate in a 1/4-inch layer over the prepared baking pan. Scatter the ginger, coconut, and macadamia nuts evenly over the chocolate – be careful not to leave any big gaps!
- Transfer the baking sheet to the fridge for 1 hour to allow the chocolate to set. Once the chocolate is firm, use your hands or a sharp knife to break the bark into roughly shaped pieces.