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Tropical white chocolate bark

Tropical white chocolate bark with meringues

White chocolate bark, topped with dried pineapple chunks, coconut chips and a few extra fun additions.
Recipe makes one 10 x 7-inch chocolate bark.

Scale

Ingredients

  • 300g (10.5 oz) white chocolate (couverture)
  • gel food coloring (Wilton’s teal and violet)
  • coconut chips
  • sweetened dried pineapple chunks, chopped
  • mini meringue kisses (store-bought)
  • pink sugar sprinkles
  • yellow hard candy

Instructions

  1. Line a 25×19 cm (10 x 7-inch) baking pan (or just a baking sheet) with parchment paper, set aside.
  2. Set up a double boiler and chop the chocolate as the water warms up. Place 2/3 of the chocolate in the glass bowl and place over a pan of simmering water (make sure the bowl isn’t touching the water). Let chocolate melt almost completely. When some chunks are still visible, stir the chocolate with a spatula and remove the bowl from heat.
  3. Add the remaining chocolate and stir with a spatula again. Gently stir occasionally until all the chocolate is melted. If you’re having trouble, place the bowl back on the saucepan.
  4. Pour chocolate in the prepared pan in an even layer.
  5. Randomly splatter some drops of gel food coloring over the chocolate and quickly swirl the drops in all directions with a skewer.
  6. Add coconut chips, chopped dried pineapple and tiny meringues. Sprinkle with sprinkles and add a few hard candies where there is place.
  7. Chill in the fridge for one or more hours, until the chocolate completely hardens. Then take it out and slice with a sharp knife, peel away the paper. If the knife is sticky after the first cut and you see melted chocolate on it, put bark back in the fridge.
  8. Store the chocolate bark in an airtight container in the fridge.

Notes

Couverture chocolate is great for tempering as it has a higher cocoa butter content, which is perfect for making a nice bark, that is shiny and snaps as you break it.

As you temper the chocolate, make sure you don’t let it sit in the bowl over boiling water as that can get too hot very quickly. I often remove the double boiler from the stove as the chocolate melts, and put it back on when needed, if I see that the water got too hot.

The Kitchn have a nice long article about tempering chocolate without a thermometer, which I never use and it’s worth taking a look.