Hubby has taken the concept of bunnies multiplying to a whole new level…
Once he discovered that Gertrude Hawk Chocolates sells broken bunnies at discounted prices – broken chocolate bunnies have multiplied in my pantry!
What’s a girl to do?
Make chocolate bark, of course!
We went through a spell last year where the bunnies contributed to chocolate dipped pretzels – this year – it’s all about the bark.
Toasted Almond, Pistachio & Coconut Chocolate Bark with Sea Salt, to be exact.
This recipe is conducive to mindful moments; case-in-point: to crack open the pistachio shell and focus only on the act of cracking, to listen to the sound of the shell break, the nut fall to the counter, and the occasional crunch of the nut you’ll undoubtedly eat (if you’re anything like I am)…is a pleasing endeavor. And don’t even get me started on pouring the melted chocolate onto the parchment…My yogi would be proud…
Combine a thin layer of milk chocolate with a topping of almonds, pistachios and flaked coconut that have been toasted on the stove for four minutes or so – just enough time to release the oils and aromas and to brown the coconut just a bit.
Once the toppings are securely nestled in the melted chocolate, shower it with one more drizzle, add a shake of flaked sea salt and deliver it to the refrigerator to firm up until you’re ready to enjoy.
I mean… is there anything better than the combination of sweet and salty? I think not.
So my friends, please keep in mind that it is not only the flavor of this decadent chocolatey treat but also the experience of creating this bark that is delicious and gratifying on so many levels…
It’s worth the short time it takes to make this salty-sweet indulgence.
Buon Appetito!
Print
Almond, Pistachio & Coconut Chocolate Bark
- Category: Dessert
Description
Almond, Pistachio & Coconut Chocolate Bark makes for the perfect salty-sweet indulgence!
Ingredients
- 2/3 cup shelled pistachios
- 2/3 cup whole, raw almonds
- 2/3 cup flaked coconut
- 15 oz. milk chocolate
- 1/2 tsp. flaked sea salt
Instructions
- Toast pistachios, almonds and coconut on the stove top for about four minutes until fragrant.
- Let cool completely.
- Fill a medium saucepan with 1 inch of water and bring to a simmer over medium heat.
- Set a large heatproof bowl atop the saucepan, making sure water doesn’t touch the bottom of bowl.
- Place chocolate in bowl; stir until smooth.
- Remove bowl from saucepan.
- Pour melted chocolate on piece of parchment that sits on an 11×14 sheet pan.
- Spread chocolate into an even layer.
- Sprinkle nuts and coconut over top.
- Drizzle with a little more melted chocolate.
- Give a shake of sea salt.
- Refrigerate until firm, 1 hour.
- Break into pieces.
Ciao!
Leave a Reply