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.
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.