Servings: 36 Pieces
Equipment
- Sheet Pan
- Parchment Paper
- Microwave
- Microwave Safe Bowl
- Rubber Spatula
- Wooden Spoon
Ingredients
- 2 lbs Guittard 70% Bittersweet Dark Chocolate Baking Bar
- ½ cup Cherries
- ¼ cup Guittard Cocoa Nibs
- ¼ cup Shredded Coconut
Instructions
- Place parchment paper down on a standard 1/2 sheet pan tray. Place 2 lbs Guittard 70% Bittersweet Dark Chocolate Baking Bar in a microwave safe bowl and heat on 50% power at 60-second intervals, stirring well in between. As chocolate becomes more fluid, cut time to 30 seconds and then 15 seconds, always stirring well in between.
- Lay 1 1/2 pounds of chocolate out on the tray and use a spatula to create a leveled layer of chocolate. Set aside remaining chocolate.
- Sprinkle dried cherries across the chocolate on the sheet, then sprinkle with shredded coconut.
- Lightly sprinkle ¼ cup Guittard Cocoa Nibs on the chocolate and spread evenly across the chocolate.
- Put the set aside 1/2 pound of chocolate into microwave to liquefy.
- Pour the melted chocolate on top of what's already on the tray. Let solidify. Enjoy!