Here is the latest DARK chocolate creation from the Hulihan household. I like to make this as a thin bark (by spreading in very thin with a knife, before I put it in fridge to harden), but today, Amy requested a thicker products. Therefore, I poured the mixture into a wax paper lined 8 X 8 pan and after it hardened in the fridge, I lifted the mass out and cut them in squares with my big knife.
4 squares (1 oz. each) Baker's Unsweetened Chocolate
1 cup dark chocolate chips (I get mine from the bins at Winco)
3/4 cup unsweetened coconut
2 Tablespoons grated lime peel ( I use the part of the grated that is fine shred -see picture above-you can see some residue of the lime peel on the part of the grater I used)
Directions:
Wash your limes! (scrub brush under running water) Dry them with paper towel.
Finely shred them (try not to shred or grate the white pith. Go all around the lime to get as much green stuff as you can.
Measure out your coconut into a bowl and add the finely shredded lime peel to it. Now it is ready to dump into your melted chocolate...and this is how I melt my chocolate:
Unwrap and chop the four squares of unsweetend chocolate ( (I basically chop each one into 3 parts)
Put this and the one cup choc. chips into a good size ceramic bowl and microwave on high for 20 seconds at a time (it usually takes me 4 times) until all chocolate is warm and glossy and looks partly melted in spots. Then pull out of microwave (you'll notice the bowl is hot) and stir...the chips that have not yet melted will finish melting as you stir them in the nice hot bowl.
Add your coconut and lime peel.
Pour onto wax paper (that you have laid on a plate or in a pan or on a cookie sheet) and spread to the thickness you prefer. Refrigerate for at least 25 minutes. Cut into squares or break into pieces if you are making a thin bark. If you make a thin bark, you can crumble some of it to make a great ice cream topping!
Store in fridge to keep your treats firm.
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