Chocolate Bark- Salted Edition

Plantain Chocolate Bark

If you read my previous post then you are aware of my love affair with plantain chips and how eating plantain chips can trigger my chocolate cravings and sometimes create a slippery slope. However, I will note that I've been much better at not stuffing my face with chocolate! That is... until I started making Caramel and Bacon Chocolates, and various other chocolatey greatness recently... grrr Valentine's Day, you always get me!

Is there nothing better than the marriage of Sweet + Salty?!

I’m not convinced there is. If you’re trained in the same school of thought as I am, try this recipe on for size.

My boyfriend is just as big of a culprit as I am when it comes to plantain chips… and chocolate. So this is on our menu for dessert, and I can’t wait!

Are you a combo sweet + salty person like me, or do you like your sweet + salty separated?


Makes: one small sheet pan of bark
Cook time: 10 minutes
Freezer time: 20 minutes


  • 2 cups of Enjoy Life Chocolate Chips+ (in this recipe I experimented and used their dark chocolate, but I would suggest using their semi-sweet chocolate as I feel it is a better balance between sweet and salty)
  • 2 tablespoons of coconut oil
  • ¼ salt (more for garnish- optional)

  • ½ Cup salted plantain chips

   +I suggest this brand of chocolate chips because they are allergen free. Free of dairy, nuts, and soy

1. Use a double boiler (or a makeshift double boiler using a glass bowl sitting on top of a sauce pan filled an inch or two with water) with the heat on medium. Pour the chocolate chips and coconut oil into the glass bowl and stir until the chocolate has reached a smooth consistency. Don't let any water get into the chocolate as it will ruin it! (Thank you Jacques Torres and your wonderful PBS chocolate show Dessert Circus!!) Once it’s nearly smooth, turn the burner off stir until its creamy. Add the salt and mix again.

2. Put the plantain chips in a ziplock bag and crush them using the bottom of a jar or mug.

3. Line a baking sheet with parchment paper and sprinkle ⅔ of the plantain bits evenly on the parchment

4. In a thin stream, slowly pour the chocolate over the plantain chips. The faster/thicker the stream is the more the plantain crumbs will push aside, so take your time. Once all of the chocolate is poured out onto the tray, gently tap and rock the tray on the counter to encourage the chocolate to spread out evenly.

5. Sprinkle the remaining plantain crumbs on top of the melted chocolate and pop in the freezer for about 20 minutes, until it has been hardened.

6. Break it into pieces and enjoy!