Finger Lime Walnut Coconut Bark

My litmus test for something that is outstandingly delicious is if it makes me hum in appreciation at first bite. Well, this Finger Lime Walnut Coconut Bark sure does. At. Every. Bite.

At first glance, one would expect this dark chocolate bark to taste good. After all, it has got delicious high-quality ingredients: dark chocolate, walnuts, coconut, and finger lime caviar. However, one taste will make you realise that it far exceeds expectations. When you bite into a finger lime caviar bead in the bark, the flavour explosion that ensues combines with the nuttiness and complex flavours of the walnuts, coconut, and dark chocolate to create a massive flavour bomb that is absolutely amazing. The freshness, tartness, and complex flavour profile of the finger lime caviar is the perfect complement to the other ingredients in the bark. One bite of this Finger Lime Walnut Coconut Bark produces such an outstanding melding of flavours that it will stop you in your tracks.

Of course, you might be reading all this with a healthy dose of scepticism, thinking that this is just another blogger going over the top with the description of her food, churning out the superlatives as if there is no tomorrow.

Try this recipe and see for yourself.

If you do not have finger limes on hand, you can still make this bark. It will still be wonderful. Just keep the recipe in your back pocket for when you happen to get hold of some finger lime caviar. It takes it up to a whole other level of deliciousness.

For this recipe, to ensure that the finger lime caviar pearls stay intact while I collect them, I adopt a dainty approach instead of just cutting the finger limes crosswise and squeezing them or fishing out the pulp with the tip of a paring knife. I snip off the tips at both ends and cut the finger lime in half lengthwise and remove the finger lime caviar beads gently with my fingertips, segment by segment.

Finger Lime Caviar

Finger Lime Walnut Coconut Bark

Ingredients

300 g dark chocolate, coarsely chopped (I used Callebaut 54.5%)

70 g walnuts, toasted, broken into 1-cm chunks

35 g desiccated coconut

40 g finger lime caviar (from 2 finger limes)

Method

Melt the chocolate using either a bain-marie or the microwave method. (I used the microwave method, heating the chocolate in 30-second increments until melted.)

In a medium bowl, mix the walnut chunks, coconut, and finger lime caviar beads together.

Pour this mixture into the melted chocolate. Mix well.

Transfer this mixture onto a parchment-lined baking sheet, spreading it into a uniform 1-cm-thick layer.

Refrigerate for thirty minutes.

Take out of the refrigerator. Peel off the parchment. Break off the bark into irregularly shaped large pieces.

Store in an airtight container. Keep refrigerated.

Enjoy!

I would love your feedback. If you try this recipe, please leave a comment in the Comments Section below or reach out to me on Instagram: @thelittlekatora.