The Red Spoon Co > 14 December 2017
The classic Peppermint Bark normally makes an appearance around this time of the year in many peoples hidden snack cupboards. While loved by many, the combination of bitter and sweet chocolate with that minty burst isn't everyone's cup of tea. So we set out to create a new classic and have given it a twist that will be sure to win over some new fans.
You'll be hard-pressed to find a combination that works so well as coconut and chocolate and by lightly toasting the coconut and mixing it with a small amount of untoasted coconut you end up with an aromatic, nutty and slightly chewy bar.
- 1kg Dark Couverture Chocolate (We use Callebaut's 70.5%)
- 500gm White Couverture Chocolate
- 125gm Shredded Coconut
- 50gm Freeze Dried Coconut (Optional)
- Pre-heat oven to 180c, place 100gm of the shredded coconut on a baking tray and roast for 10 minutes or until golden brown, remove from oven and allow to cool before placing in a bowl. Mix in remaining untoasted coconut and set aside.
- Prepare two baking trays by lining with baking paper and set aside. Note: We use 38x26cm size trays for this.
- Temper the dark chocolate (further instruction on tempering on the link below), once properly tempered divide equally amongst the two trays prepared earlier. Using a cranked spatula spread dark chocolate over trays to create an even layer. Don't worry if the chocolate touches the unlined tray as it will shrink when cool and come away easily if tempered correctly. Spread roughly a third of the toasted coconut over the dark chocolate in both trays, being careful to create an even layer. Set trays aside to cool and set, note if it is a really warm day above 20c you may have to do this in the fridge for about 10-15 minutes, but don't leave it in the fridge longer than this at this stage otherwise the dark chocolate will set firm and the white chocolate layer may separate later.
- Next temper the white chocolate, once properly tempered divide equally amongst the two trays, again using a cranked spatula spread the chocolate over the tray to create an even layer. This will be a little more difficult than the dark chocolate owing to the coconut which does not have to be completely covered. Spread the remaining coconut mixture evenly over the two trays, lightly pat down so that the coconut adheres to the chocolate.
- Chill in the fridge till completely set, approximately 1-2 hours. or until you notice the chocolate has pulled away from the tray. Break into shards and pack into cellophane bags if gifting before you eat it all!
Note: If using freeze-dried coconut, break it down into roughly the same size as the shredded coconut and mix in to together.
We would love to see your finished creations, tag us using #rscgram on Instagram or Facebook!
Chocolate Tempering 101 - http://bit.ly/2AZvBwI