Pina colada white chocolate bark
Serves 16 | prep 15 mins | total time
Pina colada white chocolate bark
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Serves 16 | prep 15 mins | total time
Inspired by the tropical pineapple and rum cocktail, this white chocolate bark makes an eye-catching and easy to make gift
Rate
Nutritional information (per serving)
Calories
131Kcal
Fat
7gr
Saturates
4gr
Carbs
15gr
Sugars
13gr
Fibre
1gr
Protein
2gr
Salt
0gr
Ingredients
- 300g Belgian white chocolate, broken into chunks
- 1 tsp rum flavouring (optional)
- 2 x 30g packs dried pineapple, larger pieces roughly chopped
- 50g glacé cherries, roughly chopped
- 25g desiccated coconut flakes
Step by step
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.
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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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Watch this...
Pina colada bark
