I am a Starbucks girl through and through. I used to get Starbucks before they corner and when it was still going to Starbucks not getting a Starbucks.
For a brief period in my early 20’s one of my bff’s and I pretty much lived on Starbucks. We used to get grande mint mocha and then eat plain rice for lunch. Then go for coffee after work. Yep we were the epitome of health. We were also working 12 hours a day for pretty much minimum wage and dealing with crazy 20 year old problems. lol.
This summer they had a coconut mocha frappuccino that I really liked. Now it’s gone *sad face* so I decided to make it in but in chocolate form.
Oooohhhh it’s really good. I had never toasted coconut before and it made my house smell great and then mixed with the mocha chocolate I mean seriously. It was really good and addictive. I had never made bark before so I made it a bit too thin but other than that it was fab-U-lous. Below is the thickness it should be. The better the chocolate the better the bark.
Mocha Coconut Bark
1/2 c toasted sweetened coconut
10.5 oz/3 100 g bars of milk chocolate
6 oz white chocolate
1 tsp instant espresso powder
I had never toasted coconut before so here’s how I did it.
In a dry pan place your coconut and turn to medium heat stir until golden brown and fragrant. Watch it doesn’t burn though. That’s no fun. Set aside.
Line a cookie sheet with wax paper and set aside.
In a double boiler melt your milk chocolate until smooth and creamy. Add espresso powder and whisk until completely mixed in. Pour onto the baking sheet and spread out into a rectangle with a offset spatula until 1/4 inch thick. It won’t cover the whole cookie sheet. Set aside.
Melt white chocolate and pour over top any which way you choose. Sprinkle coconut over the entire slab. Put in the fridge until hard and set.
Break into pieces and try not to eat it all in one sitting.