Pina colada white chocolate bark recipe

Pina colada white chocolate bark

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Sarah Cook

Serves 16 | prep 15 mins | total time 15 mins

Inspired by the tropical pineapple and rum cocktail, this white chocolate bark makes an eye-catching and easy to make gift

Ingredients

Get ahead

The bark will keep for 2 weeks in an airtight container, or packed into a gift box/wrapped with cellophane.

Melt the white chocolate with the rum flavouring, if using, in a bowl set over a pan of gently simmering water. Stir occasionally. Once the chocolate has melted, leave to cool for 2 minutes, and line a large baking tray with baking paper.
Pour the chocolate onto the tray and spread to roughly a 20 x 25cm rectangle.
Scatter over the pineapple, cherries and coconut flakes. Leave somewhere cool to set.
Tip Letting the chocolate cool before pouring means it won’t spread too thinly – you need it to be thick enough to hold your toppings, and break into sturdy chunks for eating.

Whatever you’re sprinkling over your bark, start with the biggest chunks and work down to the smallest for the best coverage, ensuring every bite will be crammed with goodies.

Unless you’re in a hurry, avoid putting your chocolate in the fridge to set, as there’s a danger it’ll ‘bloom’ (develop unattractive white patches). Choose another cool place instead for best results.
Leave whole to impress, or cut into finger-friendly chunks with a large knife.
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