White Chocolate Bark




White Chocolate Bark


Makes 20 pieces


20 ounces white chocolate, finely chopped

1/2 cup coconut cream

6 oz. dried mango, roughly chopped

1/2 cup shredded coconut



Line a baking sheet with parchment paper.


Melt about 1/2 of the chocolate in a double boiler. Stir frequently so the chocolate will melt slowly and evenly, and then remove from heat.


Stir the remaining chocolate into the melted chocolate. Make sure that each batch of chocolate is thoroughly melted before adding the next batch. Use a rubber spatula and be patient, as this will take a little time.


As the chocolate cools it will start to thicken. Test the chocolate to see that it has reached the proper temperature by placing a small dab of melted chocolate on your lower lip and it should feel about body temperature (not too warm or too cool). If the melted chocolate is too warm, add a little more finely chopped chocolate. If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of barely simmering water.


Remove from heat and stir in the mango, ginger and coconut cream.


Spread the melted chocolate on the parchment lined baking sheet.


Sprinkle the coconut over the top of the chocolate.


Refrigerate for about 30 minutes to allow the chocolate to harden.


Cut or break the bark into small irregular pieces. Store in an airtight container  in the refrigerator for up to two weeks.


I’ve been seeing chocolate bark all over the place.  It’s such a nice holiday treat.  The only problem in that it’s made with chocolate and usually includes nuts.  Huge problem!  I hate chocolate (I know, It’s not normal) and I’m allergic to nuts.  The recipe needed a makeover which is how I came up with the white chocolate bark recipe.  I couldn’t help but use one of my favorite flavor combinations – mango and coconut.

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