Dubai chocolate is delicious, but it’s been trending for a long time, so I wanted to try to come up with a variation that’s just as good... Enter: Ube & Toasted Coconut Chocolate! 🍫💜 It’s actually really simple to make. You just need a silicone chocolate bar mold, some chocolate (I love Ghirardelli), ube halaya, and shredded coconut. Ube and coconut are the perfect combo, and adding the toasted flavor makes it straight up 🔥 Let me know in the comments what you think if you try it! 🙌 INGREDIENTS: 1 cup shredded coconut 1/2 cup ube halaya 2 tbsp Ghirardelli White Chocolate Melting Wafers 10 oz Ghirardelli Milk Chocolate Melting Wafers INSTRUCTIONS 1️⃣ In a small pan over medium heat, toast the shredded coconut until it turns golden brown. Then, turn the heat off and mix in the ube halaya. Transfer to a bowl. 2️⃣ Heat the white chocolate in the microwave in 20 second increments, stirring between each, until completely melted. Be careful not to overcook it. If the chocolate becomes thick and won’t pour, you overdid it. Then, using a chopstick or food-safe brush, style the inside of the chocolate bar mold as you like. 3️⃣ Next, put the milk chocolate in a microwave-safe measuring cup and heat in the microwave in 30 second increments, stirring between each, until completely melted. Pour some into each bar in the mold. Use a basting brush to spread it out and be sure to get it up on the sides. Pick up and tilt the mold to drain out the excess chocolate. Put in the fridge for 5-10 minutes to set the chocolate. 4️⃣ Fill in the inside of the bars in the mold with the filling, and pour more chocolate on top. Slide a spatula along the top to smooth out the chocolate. Then place it in the fridge for at least 10 minutes. 5️⃣ Enjoy! LTKFamily LTKHome LTKParties