Chai-Spiced Chocolate Coconut Bark

Chai-Spiced Chocolate Coconut Bark

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. 

Chai-Spiced Chocolate Coconut Bark

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! 

Chai-Spiced Chocolate Coconut Bark

Chai-Spiced Chocolate Coconut Bark

Published December 23, 2015 by
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Serves: 8   |    Active Time: 15 minutes



Ingredients:

  • 8 ounces chocolate
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons crystallized ginger chips

  • Directions:

    1. Fit a cookie sheet with parchment paper.
    2. Melted chocolate in a double boiler, or in the microwave (for microwave: place chocolate in a bowl. heat for 30 seconds, stir. Heat for 30 more seconds, stir, and repeat until chocolate is smooth).
    3. Stir ground ginger, cinnamon, and cardamom into chocolate. Spread chocolate in a thin layer on the parchment paper.
    4. Sprinkle chocolate with crystallized ginger and toasted coconut. Place chocolate in fridge until set. Break into pieces. Store into airtight container.

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