I am slightly confused about the name ‘bark’ when referring to ‘chocolate bark’. I know the name has been around for quite sometime, but it somehow does not make too much sense….I suppose it could resemble the bark of a tree….or is that my non creative side coming out? Who knows, I will leave it as bark for now, all that matters really is that it tastes so good, and it is so more(ish).
I failed hopelessly this time, I made such a small amount, but feel free to double up on this recipe (I know I will be, for sure). It was the first time I had attempted to make this, wanting to combine the flavours which I enjoy all into one, so I had this ‘light bulb’ moment and thought why not melt the chocolate, layer it out, put the goodies on, add more chocolate and then an amazing sheet of chocolate is created – genius! I know….then I realised …all I had done, was chocolate bark! But it is my chocolate bark, so that totally counts 🙂
The whole process was so simple, and so easy. I used baking chocolate bought in a slab for the Caramel chocolate as I could not find normal Cadbury’s Caramel chocolate :-(, and then used Cadbury’s Milk chocolate. The combination was awesome. I found the Cadbury chocolate melted differently to the baking chocolate, which surprised me. The Cadbury chocolate was smooth and silky and the caramel, not so much, the texture was not as silky, but once it was spread out and hardened, I could not tell any differences, it was just divine.
I came across the whole flaked coconut pieces in a local grocery store, and fell in love with it. (So there may be many more whole flaked recipes coming up…sorry.) Anyway, don’t crush it, leave it whole. The almonds I just roughly chopped. These are so good for the crunch. Seriously, I only used 200 g of chocolate for this bark, and I could have quite easily eaten the entire lot once it had hardened, without the guilt factor!
Caramel and Milk Chocolate Bark with Almonds and Coconut
Preparation Time: 15 minutes
Total time: 1 hour
Baking Tray approximately 9 x 13 inches / 23 x 33 centimetres in size
or silicone baking mat and baking tray to accommodate the mat.
100 gram caramel chocolate
100 gram Cadbury’s Milk chocolate
25 gram whole flaked coconut slices
50 gram raw whole almonds
Line a baking tray with wax wrap and lightly grease with spray n’ cook to prevent sticking or use a silicone baking sheet.
Measure and chop the caramel chocolate into smaller pieces and set aside.
Measure and chop the milk chocolate into smaller pieces and set aside in a separate bowl.
Measure and roughly chop up the raw whole almonds and set aside.
Measure the coconut and leave the coconut as whole flaked coconut slices.
On the stove, place two separate pots with a little simmering water in each. Then put a heatproof dish or bowl over each pot with the simmering water and place the caramel chocolate in one bowl and the milk chocolate in the other, and allow to melt accordingly.
Alternatively, if you prefer melting chocolate in the microwave, I believe using the ‘defrost’ button works well, but I am not sure, I personally haven’t tried this method.
Once both chocolates have melted, on the greased wax paper pour or spoon on the caramel chocolate and smooth out. Then sprinkle half of the roughly chopped almonds over the caramel chocolate, following with a sprinkling of half the whole flaked coconut slices.
Then pour or spoon on the milk chocolate over the caramel, almonds and coconut and swirl around. Top with the remaining roughly chopped almonds and whole flaked coconut slices and place in the fridge to set.
Once the chocolate is hard, break or chop roughly in decent sized pieces and store in a sealed container in the fridge.