On 14 April, Fab chocolate Bocas Diane coconut almond bark

(Bocas del Toro, Panama)

Bark of coconut chocolate almond Bocas Diane fab

I do not really have a recipe that I measure. I use a double boiler sorta system, and in the second mould I pour just enough fresh oil from coconut to cover the bottom - can - be 1/8 inch (0.3 cm).

Then I shave the cocoa (cocoa), 1 piece of raspadura grid ball (a bit solid slab of pure unprocessed cane sugar) and add a handful of shredded fresh coconut. I usually add it to the pot I shred it.

In a small nonstick pan, I toast a handful of slivered almonds and add them to the mixture on the other.

Can I remove it and flatten on an aluminum small aluminium foil (8 'x 10' ish), Board. Once I flatten it I put it in the freezer for an hour approximately. I then exit it and break into small pieces. I keep in the freezer in a zip lock bag and munch on it if necessary.

More I do, more it turns out that! Absolutely delicious... and so addictive!

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