250g cacao butter, chopped or processed into small pieces
125g cacao powder
90g maple syrup
1 vanilla pod, split lengthways and seeds scraped out
Line a large 35 x 25 x 2cm deep tray with baking parchment.
Make a bain-marie by fitting a glass or ceramic bowl over a saucepan of water. Do not let the bottom of the bowl touch the water. Bring the water to the boil then turn it down to a simmer. Very slowly melt the cacao butter in the bowl of the bain-marie. Take the cacao butter to no higher than 40 - 45°C. If you think it is getting too hot but hasn’t all melted, take it off the heat to finish melting. It is important not to overheat it or the chocolate will taste grainy.
When the cacao butter is melted, add the rest of the ingredients.
Blend all the ingredients together with a hand-held blender to get rid of any cacao powder lumps and until velvety smooth and glossy. Do not over-blend or the chocolate will stiffen too much.
Pour the chocolate into the lined tray, bang the tray on a surface and shake it gently to get rid of any air bubbles and make a nice even layer of chocolate, then refrigerate.
Prepare a 9-by-13-inch pan by lining it with aluminium foil and spray the foil with non-stick cooking spray. Line a baking sheet with foil. Set both aside.
In a large mixing bowl, stir together the condensed milk, salt, and vanilla extract using a spatula or wooden spoon.
Gradually add the powdered sugar to the condensed milk mixture, stirring until it is well-incorporated.
Add the coconut and stir until everything is moistened and well-combined.
Press the candy into an even layer in the prepared pan. While the candy is still soft, press the whole almonds into the top at even intervals to embed them slightly in the candy. Place the pan in the refrigerator for about 1 hour to set the candy.
Once firm, remove the candy from the refrigerator and use a sharp knife to cut it into small rectangles, resulting in about 40 pieces.
In a microwave-safe bowl, place the candy coating. Microwave in 30-second intervals, stirring after every 30 seconds until the coating is melted and smooth.
Using dipping tools or two forks, immerse the coconut bar completely in the chocolate. Bring it up, holding it over the bowl to let the excess chocolate drip back into the bowl. Drag the bottom against the lip of the bowl, then place it on the foil-lined baking sheet and repeat with the remaining candy.
Place the sheet in the refrigerator for at least 15 minutes to set the coating.
Serve and enjoy!
Rose, Strawberry & Pistachio White Chocolate Bark With Pink Sea Salt
Line a large baking sheet pan with parchment paper.
Pour tempered white chocolate onto prepared baking sheet. Using a spatula, quickly spread the chocolate into a thin and even layer. Immediately sprinkle on rose petals, pistachios, strawberries, and pink sea salt evenly over the entire surface.
Gently press toppings into the chocolate. Let chocolate bark set completely.
Once the bark is set, transfer it to a large cutting board. Heat the blade of a sharp chef knife under running hot water, drywith a kitchen towel, and cut the bark into 2×2-inch strips to create individual squares. Reheat and clean off the knife blade between each cut in order to keep square edges clean. If preferred, skip the squares and break apart bark with clean hands into small to medium sized pieces.
Store white chocolate bark in an airtight container, at room temperature, for up to 2 weeks.
Line an 11x7-inch pan with parchment paper. Set aside.
Melt the butter on low in a heavy saucepan. Stir in the sugar, syrup and water. Stirring constantly, use a candy thermometer and cook until the mixture reaches 305 degrees F.
Pour the hot candy onto the prepared pan. Spread the mixture to the edges. Allow to sit until the mixture is stable but still hot. Spread the melted chocolate chips over the top. Sprinkle nuts over the top of the chocolate and gently press in.
Allow the candy to cool and harden. Break into pieces and store in an airtight container.