Diane's Fab Bocas Chocolate Coconut Almond Bark


(Bocas del Toro, Panama)

Diane's fab Bocas chocolate coconut almond bark

Diane's fab Bocas chocolate coconut almond bark

I don't really have a recipe that I measure. I use a double boiler system sorta, and into the second pan I pour in just enough fresh coconut oil to cover the bottom--maybe 1/8 of an inch (approximately 0.3cm).

Then I grate the cacao (cocoa) ball, grate 1 piece of raspadura (a solid little patty of pure unprocessed sugar cane), and add a handful of fresh grated coconut. I usually add it to the pot as I grate it.

In a little saute pan, I toast a handful of slivered almonds and add them to the other mixture.

Then I take it off and flatten on a small aluminum foil-covered (8"x10"ish) cutting board. Once I flatten it I put it in the freezer for an hour or so. I then take it out and break it into little pieces. I keep it in the freezer in a zip lock bag and munch on it as needed.

The more I make it, the better it turns out! Absolutely delish...and so addicting!



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