You might remember when I said I’m not into New Years Resolutions. I tend to be a little obstinate and stubborn at times, and don’t like to do things that “everyone else is doing”. So naturally, I made a “mid-January” resolution to eat at more restaurants throughout the year.
My mid-January resolution is twofold. First, I want to tap into the local talent we have in this city. Chefs are doing some pretty amazing things, from sourcing locally and using fair trade products, to holding a pop-up restaurant on the frozen river (more on that Friday). Second, I find local chefs and food professionals to be a great source of inspiration.
Constance Popp’s curry coconut bar was like nothing I have ever tasted. It’s hard to describe the flavor of the curry + chocolate + coconut food pairing, but think of your favorite Indian restaurant mixed with your favorite decadent chocolate bar, and there you have it.
You’ll need cane sugar for this one — the larger crystals of cane sugar provide the crunch in the bar. White granulated sugar is okay; there will just be a smaller crunch factor. You’ll also need some high-quality fair trade chocolate. Since there are few ingredients to the bars, they are all quite noticeable in their own right so it’s important to use the best ingredients possible.
The recipe makes a sizeable amount once you break up the chocolate, definitely enough for sharing or packaging together for some friends. If you’re looking for a fun, unique gift, this is the one for you.
Chocolate Curry Coconut Bar
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- ½ cup coconut oil, melted
- 1 cup of cane sugar
- 1 and ½ cups unsweetened desiccated coconut
- 3-4 teaspoons curry powder*
- 200g high quality 50% dark chocolate
- Line a baking sheet with parchment paper.
- In a bowl, stir together the coconut oil, sugar, coconut, and curry powder.
- Melt the chocolate over the stovetop using a double boiler, or melt in a small saucepan, being careful not to over-stir.
- Pour the melted chocolate into the coconut mixture and stir to combine. Spread the mixture onto the baking sheet in a thick layer.
- Refrigerate until firm, at least 30 minutes. Store in an airtight container in the fridge for up to 2 weeks.
*3 teaspoons gives just a slight curry taste that is not too overpowering. Increase by 1 teaspoon if you have a taste for spicy foods.
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