Gosh, it has been way too long since we've had a chocolate recipe around here, hasn't it? Not to worry, it's not because I haven't been eating chocolate (oh -- that's not what you were worried about? Hmph.) I've been eating plenty of these melt-in-your mouth cookies, and eating my fair share of chocolate chips (Did half of the chips destined to become this bark end up being eaten straight from the bag? ... Maybe).
Anyways -- what you really care about: A chocolate recipe you can enjoy pretty much right now. Like not even kidding. All you have to do it melt some chocolate, top it with some extra goodies, and throw it in the fridge for a few minutes to set. Then all of this chocolatey goodness is yours. You don't even have to wait for the bark to set -- I almost guarantee there'll be a chocolatey spoon or spatula that needs licking.
The bonus? This chocolate bark is a super cute Christmas present. One that's full of homemade thought and sweet with handcrafted love. Tuck some bark into a pretty bag, tie it with a bow, and every chocoholic will love you. I know I would.
✅Last minute present success!
Wishing everyone a happy holiday/solstice/winter break!
Serves: 4 | Total Time:
- 8 ounces dark chocolate (I used Guittard 70% bittersweet baking bars)
- 1 teaspoon coconut oil
- 2 tablespoons coconut flakes, toasted
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground fennel
- 1/16 teaspoon ground black pepper
- 1/16 teaspoon ground allspice
- 1 teaspoon fleur de sel (flaked sea salt)
- Melt the chocolate in a double boiler: heat 1 inch of water over medium heat in a sauce pan. Place the chocolate in a mixing bowl that fits just over the pot (the pot should not sit in the water at all). Add coconut oil to the bowl as well. Stir while heating, until chocolate softens. When there are only a few solid pieces remaining, remove from heat.
- Cut a piece of parchment out the size of a cookie sheet. Place the parchment on the sheet. Using a spatula, spread the chocolate into an even layer on the parchment — about 1/4 of a centimeter thick.
- Prepare the spice mix: stir together all of the spices until combined. Then, gently sprinkle the spices over the chocolate (I only used about half of the spice mix). Finally, sprinkle with toasted coconut.
- Place entire pan in the fridge and allow the chocolate to set before cracking it into pieces.