Chilli Chocolate Nut Bark with Coconut

Preparation info

  • Difficulty


  • Makes approx.

    20 pieces

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Making your own chocolate bark is very simple and you can even melt the chocolate in the microwave. Try to use ordinary cooking chocolate as it melts more easily than very expensive brands with high cocoa percentages, which can split. Just be sure to keep the heat low and slow and you won’t have any issues. The chilli bits work brilliantly with the salty nuts, chocolate and bursts of berries.

Prep 5 minutes, plus 10 minutes setting
Cook 5 minutes


  • 100 g ( oz) dark chocolate
  • 100 g ( oz) milk chocolate
  • 150 g ( oz) white chocolate
  • 100 g ( oz) roasted salted cashews
  • 1 tsp red chilli flakes
  • 1 tsp sea salt
  • 2 tbsp large toasted coconut flakes, chopped
  • 3 tbsp freeze-dried strawberries or raspberries


Set two glass bowls over two saucepans of boiling water, making sure the water doesn’t touch the bottom of the bowls.

Chop all the chocolates and melt the dark and milk in one bowl and the white in the other. Stir both until smooth. Alternatively, you can microwave either of them in short 30-second bursts and then stir with a rubber spatula. Usually the chocolate melts within 1 minute.

Line a baking tray with baking paper. Pour the chocolate onto the tray in patches and then marble together with a knife. Try to make it as thick as possible. Place the cashews, chilli, salt, coconut and berries over and let harden. It will harden much faster if placed in the refrigerator.

Break into pieces and serve.