Dark Chocolate Bark
The award-winning KWV 10-Year-Old Brandy is aged for a decade in oak barrels, developing complex dried fruit flavours, subtle spice and nut aromas. Enhance its sweet, nutty flavours by pairing it with this dark chocolate bark topped with raspberries, toasted coconut and pistachio.
200 g good quality dark chocolate
50 g coconut flakes; lightly toasted
50 g pistachio nuts; shelled and roughly chopped
50 g fresh raspberries
• Break chocolate into a glass bowl and place over a pot of simmering water, allowing the chocolate to melt gently. Make sure the water doesn't touch the bowl or else this can cause the chocolate to burn.
• Once chocolate has melted completely, spread thinly onto baking sheet lined with baking paper.
• Top with toasted coconut flakes, chopped pistachio nuts and raspberries and place in fridge for a couple of minutes until set.
• Crack into shards and serve.
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