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225g 70–85% dark chocolate
40g flaked coconut or pre-toasted flaked coconut if available
3–4 tbsp roasted pistachios
2 tbsp cocoa nibs
2 tbsp Dried Berries (low sugar content)
If the flaked coconut is just dried, but untoasted, then place in a frying pan on a medium heat and toast, stirring occasionally for about 3–4 minutes until most flakes have turned golden brown. Then place in a bowl. If you have pre-toasted coconut, then skip this step.
Meanwhile, line a baking sheet with a silicone baking mat or parchment paper. Melt the chocolate in a bain marie or in 30-second intervals in a microwave, stirring between each interval. Spread the melted chocolate onto a baking mat in an even layer about 3–4mm thick. Then scatter the toasted coconut, pistachios, and cacao nibs and dried berries evenly over chocolate.
Let the chocolate cool completely, then break into pieces. Store in an airtight container with parchment paper between each layer. The bark should keep for at least a week.