This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.
Recipe information
Yield
Makes about eight 1-oz. servings
Ingredients
8
1
3
1
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Preparation
Step 1
INGREDIENT INFO: Unsweetened flaked organic coconut is available at natural foods and specialty foods stores.
Step 2
Preheat oven to 350°. Spread out coconut on a rimmed baking sheet and toast, stirring occasionally, until most flakes are straw-colored, about 4 minutes. Transfer to a plate.
Step 3
Meanwhile, line a baking sheet with a silicone baking mat or parchment paper. Melt the chocolate in a double boiler or in 30-second intervals in a microwave, stirring between each interval. Spread melted chocolate on baking mat in an even layer about 1/8" thick. Scatter toasted coconut, pistachios, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt, if using. Let chocolate cool completely, then break into pieces. Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment.