Complexity: Medium


  • BASE
  • 1/3 cup unsalted butter (76 g)
  • 1/3 cup unsalted butter (76 g)
  • ½ tsp salt
  • ¼ cup cocoa powder
  • 2 large eggs (lightly beaten)
  • 2 tsp vanilla extract
  • 4 cup crushed rice cakes
  • ½ cup ground almonds (chunky bits)
  • ½ cup grated coconut* (use larger side of grater) *Try toasting the coconut for added flavour
  • ¼ cup melted food grade cocoa butter** (cooled slightly)
  • 1½ cup powdered sugar
  • ½ cup whipping cream (heavy)
  • ¼ tsp salt
  • 3 tbs cornstarch
  • 1 tsp vanilla extract
  • 4 ounces unsweetened baking chocolate
  • ¼ – ½ cup cream whipping cream (heavy)
  • Ingredient Notes: Suneaters Organics in Trinidad sells food grade cocoa butter and the 60% chocolate bars I used in this recipe.


  1. Line a 12 x 8 glass baking dish with parchment paper.
  2. Melt the butter in a saucepan over low heat. Remove from heat and stir in the sugar, salt and cocoa powder. Once the sugar has melted somewhat, gradually whisk in the beaten eggs. Return the saucepan to the stove and stirring constantly cook until the mixture thickens (about 1 minute).
  3. Remove from heat and add the vanilla extract, crushed rice cakes, coconut, and almonds.
  4. Massage the mixture until the colour is even throughout and the mass is holding together. Place the mixture into the prepared dish, spread evenly and press firmly so it adheres to the parchment paper. Cover with plastic wrap and chill for about 1 hour or until set.
  5. Once the base is set, add the melted cocoa butter, powdered sugar, cream, salt, cornstarch and vanilla extract to a mixing bowl. Whip until smooth and creamy. Spread the white chocolate mixture over the base, cover, and refrigerate until set (about 30 minutes).
  6.  When the white chocolate has set, make the final chocolate layer. Heat (not boil) ¼ cup of the cream for about 1 minute in the microwave or over medium-low heat on the stove for a few minutes. Break the chocolate into pieces and add to the cream. Stir and leave it for a few minutes to allow the chocolate to soften. After a few minutes continue stirring the chocolate until the mixture gets really smooth. It will happen, keep stirring! The chocolate should be thick but pourable, you may need to add a little more cream to achieve the right consistency.
  7.  Pour and spread the chocolate evenly over the white chocolate layer. Cover again and refrigerate for until the chocolate has set (10 – 20 minutes). Once set, cut into squares, serve and enjoy!!!!