DARK CHOCOLATE COCONUT BARK RECIPES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Microwave method: Place chocolate in a microwave-safe bowl. Microwave at 20 percent power for 30 seconds; remove bowl from microwave and stir. Repeat process about four or five times, micro­waving and stirring until most of the chocolate has melted. Continue stirring until the chocolate is fully melted and smooth.
• Stovetop method: Create a double boiler by placing a saucepan filled with a few inches of water and topped with a glass bowl over medium heat. Bring the water to a boil. Add two thirds of the chocolate and let melt, stirring until smooth. Take off the heat and stir in the remaining chocolate.
• Pour melted chocolate onto the prepared baking tray. Spread to 1/8-inch thickness. While the chocolate is still warm, sprinkle with dried cranberries, chopped pistachios, and shredded coconut.
• To set, place tray in the fridge for 15 to 20 minutes or in the freezer for 10 to 15 minutes. Break the bark into pieces and serve. Store extra pieces at room temperature in an airtight container.

Steps:

• Set a stainless steel bowl over a pot of simmering water. Line a baking sheet with parchment paper. Melt chocolate in the bowl, stirring frequently, until smooth. in a heatproof bowl set over a pot of simmering water. Spread the melted chocolate in an even layer onto the prepared sheet. Sprinkle the nuts, dried fruit, coconut, and salt over the chocolate; set aside to cool until firm, 2 to 3 hours. Break the bark into 2-inch pieces to serve. Store leftovers in a cool place.