Tropical Bark
By Jessica RudolphPublished on December 21, 2022
Time
15 minutes, plus 30 minutes cooling
Yield
Serves 16
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided⅔ cup chopped roasted, salted macadamia nuts ⅓ cup toasted sweetened shredded coconut 2 teaspoons grated lime zest ¼ teaspoon kosher salt
Before You Begin
We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate.
Instructions
- Line rimmed baking sheet with parchment paper.
- Microwave 12 ounces (340 grams) chocolate in medium bowl at 50 percent power, stirring often with rubber spatula, until about two-thirds melted, 1½ to 2½ minutes (chocolate should be fluid but still lumpy). Remove bowl from microwave and add remaining 4 ounces (113 grams) chocolate. Stir and mash until chocolate is just melted and smooth, about 3 minutes. (If lumps remain, you may return chocolate to microwave at 50 percent power for no more than 5 seconds at a time, stirring at each interval, until fully melted.)
- Working quickly, use offset spatula to spread chocolate evenly over prepared sheet. Sprinkle with macadamia nuts, coconut, lime zest, and salt, and gently press into chocolate. Let sit until chocolate is set, about 30 minutes (if your kitchen is warm, you can let bark set up briefly in refrigerator).
- Transfer to cutting board; discard parchment. Cut or break into pieces. Serve.
Time
15 minutes, plus 30 minutes coolingYield
Serves 16Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
⅔ cup chopped roasted, salted macadamia nuts
⅓ cup toasted sweetened shredded coconut
2 teaspoons grated lime zest
¼ teaspoon kosher salt
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
⅔ cup chopped roasted, salted macadamia nuts
⅓ cup toasted sweetened shredded coconut
2 teaspoons grated lime zest
¼ teaspoon kosher salt
Ingredients
1 pound (454 grams) bittersweet chocolate, chopped fine, divided
⅔ cup chopped roasted, salted macadamia nuts
⅓ cup toasted sweetened shredded coconut
2 teaspoons grated lime zest
¼ teaspoon kosher salt
Why This Recipe Works
Our microwave tempering method was faster and easier than traditional tempering over a water bath and still created a snappy, shiny result. Salty macadamia nuts, toasted coconut, and lime zest provided a sweet, sunny contrast to dark chocolate.
Before You Begin
We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate.
Instructions
- Line rimmed baking sheet with parchment paper.
- Microwave 12 ounces (340 grams) chocolate in medium bowl at 50 percent power, stirring often with rubber spatula, until about two-thirds melted, 1½ to 2½ minutes (chocolate should be fluid but still lumpy). Remove bowl from microwave and add remaining 4 ounces (113 grams) chocolate. Stir and mash until chocolate is just melted and smooth, about 3 minutes. (If lumps remain, you may return chocolate to microwave at 50 percent power for no more than 5 seconds at a time, stirring at each interval, until fully melted.)
- Working quickly, use offset spatula to spread chocolate evenly over prepared sheet. Sprinkle with macadamia nuts, coconut, lime zest, and salt, and gently press into chocolate. Let sit until chocolate is set, about 30 minutes (if your kitchen is warm, you can let bark set up briefly in refrigerator).
- Transfer to cutting board; discard parchment. Cut or break into pieces. Serve.
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