Salted White Chocolate + Toasted Cardamom Bar with Coconut + Limequat Zest

By • February 16, 2012 • 2 Comments

12 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The yin and yang of chocolate. High-quality white and 60% cacao bittersweet meet on a collision course accompanied by toasted cardamom, Marcona almonds, coconut flakes, floral limequat zest and a pinch of Maldon sea salt to finish.


Elizabeth Howes

Makes 1 thick bar

  • 2 tablespoons unsweetened flaked coconut
  • 2 tablespoons Marcona almonds, roughly chopped
  • 4 cardamom pods, cracked and seeds removed
  • 10 ounces high-quality white chocolate, roughly chopped
  • 4 ounces high-quality bittersweet chocolate
  • 2 medium limequats, zested (key limes could also work)
  • 1 pinch Maldon sea salt
  1. Line a small loaf pan (7 ½” x 2 ½” preferred, but a standard a 8”x 4 ½” will work well) with parchment paper covering all sides. Run your finger around the inside periphery to crease the paper to contour the bottom of the pan and trim the tops if any excess paper remains. Note: try to get your paper as smooth as possible for the best result.
  2. In a medium, dry pan over medium heat, gently toast the coconut and almonds until lightly browned. Remove and set aside. Wipe the pan of any excess nuts or coconut and add the cardamom seeds. Toast for a few minutes until fragrant and place in a mortar and pestle. Finely crush the seeds and set aside.
  3. Over a double boiler, slowly melt the white chocolate. Once smooth and glossy, pour 1/2 the chocolate into the bottom of the loaf pan. With the back of a spoon, smooth into an even layer and place in the refrigerator for about 20 minutes, or until set.
  4. Repeat the process with the dark chocolate, adding the ground cardamom once the chocolate is completely melted. Pour over the white chocolate and refrigerate again for another 20 minutes, or until set.
  5. Re-warm the remaining white chocolate and pour over the dark layer. Top with desired amount of toasted coconut, almonds and limequat zest (key lime zest, lime zest or meyer lemon zest may be substituted). Sprinkle a pinch of Maldon sea salt over the top and gently press all the ingredients into the chocolate. Refrigerate again for about 20-30 minutes or until the bar is completely set.
  6. Once set, gently pull the bar out of the pan using the parchment as a guide. Slice into wedges and enjoy!
  • 2 tablespoons unsweetened flaked coconut
  • 2 tablespoons Marcona almonds, roughly chopped
  • 4 cardamom pods, cracked and seeds removed
  • 10 ounces high-quality white chocolate, roughly chopped
  • 4 ounces high-quality bittersweet chocolate
  • 2 medium limequats, zested (key limes could also work)
  • 1 pinch Maldon sea salt
  1. Line a small loaf pan (7 ½” x 2 ½” preferred, but a standard a 8”x 4 ½” will work well) with parchment paper covering all sides. Run your finger around the inside periphery to crease the paper to contour the bottom of the pan and trim the tops if any excess paper remains. Note: try to get your paper as smooth as possible for the best result.
  2. In a medium, dry pan over medium heat, gently toast the coconut and almonds until lightly browned. Remove and set aside. Wipe the pan of any excess nuts or coconut and add the cardamom seeds. Toast for a few minutes until fragrant and place in a mortar and pestle. Finely crush the seeds and set aside.
  3. Over a double boiler, slowly melt the white chocolate. Once smooth and glossy, pour 1/2 the chocolate into the bottom of the loaf pan. With the back of a spoon, smooth into an even layer and place in the refrigerator for about 20 minutes, or until set.
  4. Repeat the process with the dark chocolate, adding the ground cardamom once the chocolate is completely melted. Pour over the white chocolate and refrigerate again for another 20 minutes, or until set.
  5. Re-warm the remaining white chocolate and pour over the dark layer. Top with desired amount of toasted coconut, almonds and limequat zest (key lime zest, lime zest or meyer lemon zest may be substituted). Sprinkle a pinch of Maldon sea salt over the top and gently press all the ingredients into the chocolate. Refrigerate again for about 20-30 minutes or until the bar is completely set.
  6. Once set, gently pull the bar out of the pan using the parchment as a guide. Slice into wedges and enjoy!
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Sausage2

over 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

These sounds and look quite lovely and delicious.

Cakes

over 2 years ago Bevi

This is my kind of chocolate heaven. I am a white chocolate fan, so this makes me happy!