Dark Chocolate Bark is super easy to make, looks fantastic and tastes delicious! Calling all chocolate lovers, this recipe if for you. If dark chocolate recipes like our rocky road are not the thing that dreams are made of, I don't know what is.
How Long will Chocolate Bark Last?
One of the best things about this recipe is that the chocolate bark will last in the fridge for a couple of weeks.
After you make it, store it in an air tight container in the fridge and it will keep fresh and be fine to eat.
One of the best things about this dish is that it looks so pretty!
If you are in a cooler climate, you haven't have to keep the chocolate in the fridge, however in Australia, it is often too hot not too!
Can I freeze chocolate bark?
This recipe is best stored in the fridge, not the freezer.
Stored in the freezer, the chocolate bark looses its colour over time and the crunchiness of the bark ingredients like our toasted coconut.
The combination of coconut, pistachios and goji berries, is bright and colourful, you should be able to find all in the same aisle at the supermarket, including the cooking chocolate!
When pouring the chocolate into the slice tray, think about how thick you want your pieces of bark to be. For thick pieces, don't spread the chocolate out that much, just pour and then flatten. For thin pieces, spread the chocolate over the entire tray surface.
The chocolate will start setting again quickly so be ready with your 'Sprinkes' and have a little fun whilst decorating.
How do you break up chocolate bark?
After 1 hr or so, the chocolate will be fully set.
Remove it from the fridge and lift the bark out of the baking pan. Then use a knife to begin to break it up into bits and pieces.
You can make the pieces as big or small as you like. Random, small pieces, larger pieces, it is good to have a variety!
If you want to give it as gifts, you can places pieces of the Dark Chocolate Bark in clear bags, with a pretty ribbon to tie bag together.
Hope you enjoy this recipe and see you again for using the leftover Sprinkles as an ice cream topping soon!
Adrianne (it's all good, the sun is shining in QLD!)
Dark Chocolate Bark
- 1 375g dark chocolate melts
- 1 cup coconut shaved and dried
- ¼ cup pistachios
- ¼ cup goji berries
- Place the pistachios in a small zip lock bag, seal, then use the back of the spoon to break into smaller pieces
- Add the coconut and pistachios to a medium fry pan and toast till a light golden brown (approximately 5 minutes). Once done, remove from heat and set aside
- Add goji berries to a small bowl and when cool, add toasted coconut and pistachios. Stir to combine.
- Line a slice tray with baking paper with a little over at the edges so that you can use it as a handle
- Fill a medium size saucepan with water and place a heatproof bowl on top (there should be a gap between the water level and base of bowl). Add chocolate and allow to melt (stir as you go). Remove from the heat once done.
- Pour the melted chocolate into the slice tray, use a the back of a spoon or spatula to spread over the tray surface
- Top chocolate with sprinkle mix and refrigerate till set (approximately 1 hour)
- I did put it in the instructions, but make sure you line your tray BEFORE melting the chocolate, as it will set again quickly and you won't have time to do it after melting the chocolate.
- The coconut and pistachios will burn very quickly, so keep an eye on them whilst cooking
- The chocolate will over cook quickly also if you are not careful, so as soon as the last piece is melted, turn the stove off
- This recipe will be enough to cover the chocolate and then some. Use the leftovers as 'Sprinkles' for ice cream.
Alright, alright, I want to show you some other recipes that you could do, which might appeal to you. For the sweet teeth amongst us, there is my Super Easy 4 Ingredient Rocky Road and that recipe can be found here.
Sweet tooth? Here is my Strawberry Crepes recipe and they are SO good, I promise your whole family will love them. And for one more dessert idea..................this one is dairy free!!! It is a thick and rich Chocolate Mousse, you will find that recipe right here!
You might like this make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home (or you could substitute tofu for the chicken mince and give it a vegan twist) is here.
P.P.S And if you want to up your Food photography, check out, Nagi (Recipe Tin Eats) The Food Photography Book
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