White Chocolate Ginger Macadamia Bark
This chocolate bark is super fast to make and a snap to customize.
Equipment
- baking sheet
- Heat-safe bowl
- digital thermometer
Ingredients
- ½ cup shredded sweetened coconut divided
- ⅔ cup soft candied ginger divided (see note #1)
- ⅔ cup macadamia nuts divided
- 454 g white chocolate finely chopped and divided (see note #2)
- 1 tsp coconut extract
- ½ tsp flaked sea salt optional
Instructions
- Line baking sheet with parchment paper.
- In small bowl, combine half of the coconut, ginger and macadamia nuts. Set aside for sprinkling.
- In heat-safe bowl set over saucepan of gently simmering (not boiling) water, melt two-thirds of the chocolate, stirring, until smooth and temperature reaches 100°F to 110°F (37°C to 43°C) on an instant-read thermometer.
- Remove bowl from heat; add remaining chocolate and stir continuously until melted and temperature reaches 84°F to 86°F (29°C to 30°C).
- Stir in coconut extract and remaining coconut, ginger and macadamia nuts. Scrape onto prepared pan, spreading with an offset spatula to ¼-in (5-cm) thickness. Sprinkle with reserved coconut, ginger, macadamia and sea salt (if using).
- Refrigerate until chocolate is firm, about 15 minutes (see note #3). Break into pieces.
Notes
- For a smooth texture, use bars or chunks of good-quality white chocolate rather than baking chips. The chips contain stabilizers to prevent them from easily melting, and the resulting melted chocolate is thicker and less pourable.
- For soft candied ginger, use store-bought jar of candied ginger in syrup. Drain ginger, then pat dry and then toss in 1 cup sugar. Let air dry overnight.
- The bark can be stored in an airtight container and refrigerated for up to 5 days.