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Coconut, Pistachio, and Cacao Chocolate Bark

Coconut, Pistachio, and Cacao Chocolate Bark

Pistachios aren't just for ice cream or for snacking on in a bowl. You can do almost anything with the salty little dudes.  Here, they are combined for a great anti oxidant treat with unprocessed cocoa nibs, toasted coconut and bittersweet chocolate.


225 grams bittersweet chocolate chopped or in callets, e.g. Callebaud 70% dark Ghana
1/4 cup chipped coconut
3 tablespoons chopped raw or roasted pistachios
1 1/2 tablespoons cacao nibs
Pinch of flaky sea salt (optional)


Preheat oven to 180°C. 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.  If the pistachios are not roasted, roast them at the same time as the coconut until slightly brown and crunchy.
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 5mm 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. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.


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