Picking a favorite chocolate cake is like asking a teacher to choose a favorite student, or a parent a child. Narrowing down the categories is hard enough: molten, Nutella torte, layered… But if I could only go with one, it’d be the classic layers. Specifically, this vegan chocolate cake.

Vegan or not, this cake is all about the balance. The first thing you taste is the chocolate—not the sugar (nor any off flavors). The frosting (previously paired with chocolate-potato cake) is like a whipped truffle. Although the cake was developed by the perfectionists at Cook’s Illustrated, I replaced the vegan butter substitute with virgin coconut oil, which has a mellow sweetness and texture akin to real butter.

Although coconut oil is high in saturated fat, it’s not the same kind that’s found in animal products. In fact, the medium-chain fats/lauric acid improve cholesterol ratio levels and may speed up metabolism. I’m not saying you should eat gobs of it, but it’s not as unhealthy as previously thought. Don’t worry, the cake won’t taste like Hawaiian Tropics.

You may be wondering: why can’t I make that easy “dump” cake from Joy of Cooking? Will this recipe really turn out? I used the Joy of Cooking recipe for years, but it’s a snack cake. Something you might eat while watching an action flick. This recipe is something you eat at a fireplace with classical music in the background.

A rite of passage for any New Yorker is experiencing the wonder of Fairway. Its shelves are stocked with esoteric products: imported $12 bottles of fruit soda, “The World’s Best Brownie” (it doesn’t live up to its name, but what would New York be without its hyperboles?), and matzoh crunch ice cream. It even has the old New York staple: rude customers. If you’re lucky, you’ll scrape by as people run you over with their carts and don’t even acknowledge your presence, much less apologize.

Or things can get more personal. I once saw a customer at the olive oil sampling area, dousing his prepackaged salad with a bottle. “I think you’re supposed to pay for that,” I said.

“You’re stupid!” he said and glared.

Fortunately, you can now experience Fairway without the ‘tude. In December, it launched an online store, stocking spices, sauces, pasta, and olive oil that hasn’t been touched by miserly men.

Lucky for me, they sent samples of chocolate bars, which have been repackaged from Lake Champlain Chocolates. Better than Hershey’s but not quite gourmet, they’re like grown-up candies.

The short, stubby bars are the highlight, with well balanced, not too sweet flavors. My favorite by far was the chocolate-hazelnut bar (pictured), which is like a hunk of sophisticated Nutella with hazelnut pieces and crushed Pirouline-like cookies. The tartness of the dark chocolate, raisin, cherry, and pecan bar is also enjoyable. I only wish the fillings were smoother and resembled truffles.

As of now, I only see the candy bars as part of small and large gift boxes (you can always go to Fairway and get whatever combo you want though). The larger bars are like filler. The chocolate itself is one dimensional and too thick on the truffle bars (pictured). Although Lake Champlain and Fairway don’t specifically advertise it, the couverture (base chocolate) is from Callebaut, the only “Belgian” chocolate maker who would manufacture on such as scale. I’m not a huge fan of their flavor profile.

For the casual chocolate lover though, these bars are a value (the little ones are $2.69 versus Lake Champlain’s $3.75) and would make a fun gift.

When New York was still buried under snow, two chocolatiers sent me some new truffles to try. They were phenomenal, but I got sidetracked with independent projects, writing about strange chocolates and wildlife spotting for Travelandleiusure.com (a third piece is on the way) and editing materials for The Guggenheim Museum (the exhibition, stillspotting nyc, runs in Brooklyn till this weekend).

Even though these chocolates aren’t so new anymore and require extra care in the summer, they’re still worth seeking.

Amano

Photo courtesy of Amano because I couldn’t wait to eat them all!

For all that I’ve raved about Amano, you’d think I’m running a kickback scheme, but I assure you, my words are genuine. For these truffles, Art Pollard partnered with executive chef Rebecca Millican to create flavors that complemented his chocolate. Most are subtle, and even if you’re a fan of intense flavorings, you can’t argue that the truffles are technically flawless. The paper-thin shells snap cleanly, giving way to a smooth filling. Although they’re dainty, Amano’s chocolate is so complex that golf ball–sized truffles would be overkill. My favorites were the honey, key lime, and cinnamon pecan, but here’s descriptions of their other flavors as well. From $12 for for 6, plus shipping; amanochocolate.com.

Key Lime-Refreshing, tart filling is paired with Guayas chocolate.

Cinnamon Pecan-Sophisticated yet retro take on pecan pie and snickerdoodles in chocolate form. Crunchy and not too sweet.

Yemeni Sidr Honey-The most expensive honey in the world lends woodsy, smoky notes to Guayas chocolate.

Cardamom and Black Pepper-Single-estate pepper (one of the few that are fully matured prior to harvest) enhances natural hints of bergamot and lavender in Dos Rios chocolate.

White Chocolate Yuzu-Amano’s elusive white chocolate (they sell it to chefs, but otherwise it’s only available in their truffles, though things may change once they expand their equipment) covers a Japanese-citrus ganache

Palet d’Ors (literally “disk of gold”)-A true test of the chocolate (and chocolatier), these four varieties are made with Ocumare, Guayas, Dos Rios, or Madagascar chocolate. Since are no additional flavors are added, the chocolate itself shines though.

Gail Ambrosius

Praline chocolates in 80% cacao-leaf box (made from cacao leaves and bean shells)

Inspired by her trip to Paris, Ambrosius updated classic French pralines (candied, ground nuts) with a jolt of spices, salt, and housemade nut butter. $16 for 10, plus shipping; gailambrosius.com.

Hazelnut and pistachio praline truffles

Pistachio Bomb-An explosion of flavors and textures. A crunchy pistachio is tucked inside an almost-liquid center of buttery white-chocolate ganache with lime zest, chile verde salt, and cayenne pepper.

Pecan-Applewood smoked salt and roasted nuts conjure bacon sans the weird porkiness. I enjoyed the Kit Kat–like texture, but unfortunately I have a low salt tolerance and was overwhelmed. This is geared toward fans of salted sweets.

Hazelnut-Like a love child of Nutella and Pioroline cookies, but a technical glitch (at least in my eyes) stopped it from reaching greatness. The bottom layer of chocolate was much thicker than the other sides; it disrupted the texture and overshadowed the filling.

Orange Almond-Crushed, candied almonds with marzipan and orange peel evoke Christmas fruitcake (in a good way). I just couldn’t get over the nubby texture.

I thought the pistachio was easily the best of the bunch and recommend customizing a box with that flavor ONLY (just add a note to the comments section of your order). It’s um, the bomb.

Several years ago, I made these bar cookies as a farewell present for a colleague. Turns out these bars ushered in the end of an era. It started innocently on a crisp Friday evening, when I met my co-worker at a nouvelle French restaurant. Although it was her goodbye party, it was a reunion for me, since I left the company several months prior and got to see my work buddies again.

Our large party sampled a wide range of foods: delicately flavored head cheese, bold sausages, and three sundaes. I also took my first sip of a White Russian but didn’t go beyond that. Any more, and I would have been drunk. As we exchanged hugs, I gave my colleague chocolate and peanut butter streusel bars. She had impeccable manners and as such, I didn’t know whether she disliked any foods (I never heard her say one negative thing). But I figured chocolate and peanut butter was a safe combo.

The following Monday was business as usual, until I heard that the company I used to work at was shutting down, immediately. Little did we know, our dinner three days before was our last hurrah. By week’s end, everyone had left the company. Now, they’re scattered across several states and countries.

Although these bars represent the bittersweet, I hope they bring you nothing but good memories. They’re a riff on Ina Garten’s peanut butter and jelly bars. Instead of the jelly, I filled them with ganache. Naturally, I also reduced the fat in the dough and added whole grains (uh, all that extra chocolate probably cancels out the health benefits). Don’t be disturbed by the modest amount of chocolate in the picture; I adjusted the recipe so you’ll have enough filling.

Recipe: Chocolate and Peanut Butter Streusel Bars
Inspired by Ina Garten
Servings: 48 bars

Ingredients
1 cup heavy cream
12 ounces (about 2 cups) 60% chocolate, finely chopped
1 1/2 sticks unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar, tightly packed
1 teaspoon vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (not “natural”)
2 cups all-purpose flour
1 cup whole-wheat pastry flour or spelt flour (can substitute all-purpose flour)
1 teaspoon baking powder
1 teaspoon kosher salt (or 1/2 teaspoon table salt)

Directions

1. Preheat the oven to 350° F. Grease and flour an 11×14-inch cake pan.
2. Bring cream to a boil in a small, heavy saucepan. Place the chocolate in a medium bowl, and pour cream over chocolate. Mash any big pieces with a wooden spoon. Whisk until smooth. Set aside.
3. With an electric beater on medium speed, cream the butter and sugars in a large bowl until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until combined.
4. In a small bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Place 2/3 of the dough into the pan. Spread and press over the bottom with your fingers. Spread the ganache evenly over the dough. Form the remaining dough into pea-sized globs (it takes a while, but it ensures that the crumbs stay chunky). Drop the dough evenly over the ganache. Bake for 45 minutes, or until golden brown. Cool and cut into 1 1/2-inch squares.

Variation: Reduce the fat by substituting water or milk for the cream. In my experience, water ganaches aren’t as rich as the traditional version, but it’s worth a try.

My go-to chocolate cake is from the ancient days of the Food Network, when it was located in Long Island (instead of Chelsea Market in Manhattan), and AOL was synonymous with the Internet. Actually, back in the 90s, you could request recipes by sending a SASE envelope to their offices (in case you didn’t have Internet access). It only took two months before you received the recipe in the mail.

Nowadays, you can look up any recipe on your phone while you’re standing in line at the grocery store, but this recipe still has its charm. It’s everything you’d want in a chocolate cake: rich, moist, dark, and airy. It’s just like the cake mix but better. I’ve updated this classic and added peppermint frosting for the holidays.

Psst! Still figuring out what to give people this year? Here’s dozens of ideas for homemade gifts.

Chocolate Peppermint Cake

Cake adapted from the Food Network’s “How to Boil Water,” hosted by Sean Donnellan; frosting inspired by The 1997 Joy of Cooking

Cake:
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened natural cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil, preferably expeller pressed
1 teaspoon vanilla extract
1 cup boiling water

Frosting:
1 stick unsalted butter
2 cups powdered sugar, sifted
1/8 teaspoon salt
A couple drops of red food coloring (optional)
1/2 teaspoon peppermint oil, or to taste
A couple tablespoons milk, as needed

Make the cake: Preheat oven to 350° F. Prepare one 9-inch cake pan or bundt pan by spreading it with butter, dusting it with flour, and tapping out the extra.

In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder, and salt. In a small bowl, beat the eggs, milk, oil, and vanilla on medium speed with a hand mixer, until well mixed. Slowly add the boiling water and mix. Add the wet ingredients to the flour mixture and stir with a wooden spoon, just until smooth.

Pour batter into pan. Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Make the frosting: In a large bowl, beat the butter on low speed until fluffy, then gradually add the powdered sugar and salt. As soon as it’s incorporated, increase the speed to medium and mix until smooth. Add the food coloring if desired, or set aside a portion to color, so you can pipe a candy stripe design. With a rubber spatula, mix in the peppermint oil (do not use the electric mixer, as it will cause the aroma to dissipate). If needed, thin out the frosting with one tablespoon of milk at a time.

Frost cake: Place the cake on a platter and using an offset spatula, spread the frosting evenly on top, 1/2″ thick. To create the candy stripe design, fill a ziptop bag with half a cup of red frosting, and cut a very small corner off the tip of the bag (when in doubt, but a smaller hole than you think you need; you can always make it bigger if you have to). Pipe red stripes across the cake, 3/4″ apart. Drag a toothpick through the stripes to create the swirled design.

Courtesy of Gail Ambrosius

If you’re a New York snob like me, you might glaze over the other 49 states when it comes to chocolate. With stores like La Maison du Chocolat and Jacques Torres, I assume that I can buy everything I need here.

Imagine then, my surprise (and excitement) when a chocolatier from Wisconsin sent me a box of truffles to review. Gail Ambrosius‘ chocolates are exquisitely crafted, from the cacao sourcing to the finished product. She’s personally visited cacao farms in Ecuador, Colombia, and Costa Rica. As a result, she helps farmers refine their harvest and ensures that they earn a livable wage (most don’t). Like all good chocolatiers, she chooses a specific chocolate (such as El Rey, Vintage Plantations, Finmac, or Santander) to pair with her flavors.

The ganache centers are intensely creamy (I wouldn’t be surprised if there was butter in them) and hand-dipped in a thick layer of 70% Colombian chocolate.

Caramel sprinkled with grey salt, courtesy of Gail Ambrosius

The chocolates come in several collections: classic, adventurous, and tea-inspired. Lucille’s vanilla tastes like your mother’s chocolate pudding, while the caramels are soft and chewy, with a jolt from grey salt. The other flavors are exotic without being overpowering (I’ve had my share of bad bacon chocolate and such). Lemongrass with ginger has a dreamy coconut aroma, while shiitake mushroom is deep and earthy (actually, it’s probably the only flavor that was weird for me).

I was greedy and ate all the chocolates before I had a chance to photograph them, so sadly I’m resorting to their PR photos. As of now, the chocolates are only available in select stores in the Midwest, plus online. Let’s hope they expand their distribution. The shipping ups the price, but they’d make a great gift for chocolate lovers who think they’ve tried everything.

Truffles start at $4.25 for a two-piece box, gailambrosius.com.

It’s been a while, but here’s another list of my favorite finds from the Fancy Food Show. Look for these up-and-comers at a store near you.

Askinosie’s Chocolate-Hazelnut Spread

No matter how hard I try, I could never produce this spread at home (even though I have an excellent recipe for a Nutella knockoff). The hazelnuts are a rare variety from Washington, known as DuChillys (pictured). Because of their oblong shape, you might mistake them for almonds. But once you taste their sweet flesh, you won’t forget them. The hazelnut butter, cocoa powder and nibs (from the Philippines), and organic sugar are mixed in a melanger for nine days. It tastes fruity (like raspberry) and is worth every penny. $13 for 6.5 oz, available at askinosie.com.

Comptoir du Cacaco

Comptoir du Cacao, a family-run chocolate factory in France, is finally coming to the states. I first tried their products in 2007, during an otherwise bum year at the Chocolate Show. I’ve been dreaming about them ever since (they weren’t available via mail order). Their signature “flaky pralines” contain nuts and/or caramel that are finely ground with single-origin chocolate. The texture’s like a Kit Kat to the nth degree. I also love the “little crusties,” which come in dark chocolate with candied oranges, chocolate-hazelnut with salted butter caramel, and white chocolate with coconut. Visit comptoircacao.com for more info.

Zingerman’s Candy Bars

Zingerman’s, the famed specialty-foods store in Ann Arbor, Mich., has made candy bars for several years, but they started their dedicated candy business a year ago (which means wider distribution). Each bar is made when it’s ordered, and stores can only display them for 60 days. The freshness, as well as the high quality ingredients (Valrhona chocolate, for instance), is evident when you taste the bars. The Zzang Original is what a Snickers was meant to be: crunchy nuts, soft nougat, and not too sweet. About $7 each, available at specialty stores and zingermans.com.

La Tourangelle Oil

This California-based company makes some of the most intensely flavored oils I’ve tried. I wouldn’t recommend baking with them (the heat will destroy the delicate flavor), but try using it in homemade chocolate-hazelnut spread, or drizzling it on vanilla ice cream. My favorites are the pecan and sesame oils (custom made from Japan, and the seeds are roasted at a low temp so they don’t burn). From $8.99 for 8.5 oz, available at specialty stores; latourangelle.com.

Raw IceCream

Talk about a conversation killer. Just say the words “raw” and “vegan,” and people will run away from you. But wait, I promise this tastes just as good as traditional ice cream. I asked them how in the world they get it smooth instead of grainy, and they aren’t talking. All I know is that they use cashews, coconut, agave nectar, cocoa butter, vanilla beans, salt, and other ingredients based on the flavor. The company is truly eco conscious, making carbon neutral and compostable packaging. Available at specialty stores in New York; rawicecream.com.

Calling all cacao nerds! My favorite American chocolate maker, Amano, is making a new bar with these beans. If you can guess where they’re from, you can win a year’s worth of chocolate!

These beans are unusually dark, so this could be a major clue. Also, Amano says, “They have a beautiful rich chocolate flavor with some very nice fruity notes. We have made a number of test batches and the chocolate made from these cacao beans is wonderfully complex. The finished chocolate is unlike any of our current chocolates.”

Go to the Guess the Origin Contest to enter. When the bar is released, a drawing will be held for everyone who guessed correctly.

Full disclosure: I’ve loved this chocolate from the beginning and followed their introduction of “dark” milk chocolate. By promoting this contest, I’ve received an extra chance at winning the raffle.

Photo: Amano Chocolate

I have a confession. I really like bananas (they’re a healthy, portable snack and I go crazy over banana-chocolate cake), but I feel guilty about the environmental and social impacts.

Bananas are grown with some of the highest pesticide levels of any tropical crop. Normally we don’t worry about it because we don’t eat the contaminated peel, but the pesticides leach into soil and kill surrounding wildlife. Also, bananas are grown in Latin America (imagine the fuel costs and how unripe they have to be to ship properly), where workers are denied fair wages and health care. Before you throw your hands up in frustration, please buy organic and fair-trade bananas (sparingly). Yes they’re more expensive, but that’s how much they’re supposed to cost. And then go ahead and make these banana brownies.

I first got this idea when I went to a demo and ate brownies with grilled bananas. So gooey and good. I decided to make it a one-pan affair by baking the bananas and brownies together. The brownies are an old standby. They’re like the box-mix kind, with their chewy bite and crackly, paper-thin crust, but better. They also happen to be low-fat. The only brownie I like more has three sticks of butter and 3/4 pound of chocolate, so you can’t really compare. The topping has a couple tablespoons of butter or optionally none at all, making the whole thing healthier than expected.

Personally I think these need nuts to break up the gooey texture, but a lot of people who like fudgy brownies liked these as is. If you’re not a fudgy fan, I suggest adding a handful of toasted walnuts or cocoa nibs (toss with a teaspoon of flour, so they don’t sink to the bottom) during the last stage of mixing.

Banana Upside-Down Brownies

Topping recipe adapted from David Lebovitz; brownies adapted from Chocolate and the Art of Low-Fat Desserts by Alice Medrich
16 servings

For the topping:
1/3 cup plus 2 tablespoons (100 g) packed dark brown sugar
2 tablespoons water or butter; cubed, at room temperature
3-4 ripe medium bananas (organic and fair-trade please)
A few drops of lemon juice

For the brownies:
1 cup sifted all-purpose flour (112 g)
1/2 cup plus 1/2 tablespoon unsweetened dutch process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
5 tablespoons unsalted butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon instant espresso or coffee powder, dissolved in 1 teaspoon hot water
Optional: 1/2 cup chopped toasted walnuts or 1/4 cup cocoa nibs, tossed with a teaspoon or two of flour

1. Make the Topping: place the brown sugar and water or butter in an 8×8″ metal cake pan. Place the pan directly on the stove and warm over low heat, stirring until the sugar is the texture of wet sand. If using water, simmer for about 45 seconds. If using butter, stir just until the sugar is moist and bubbling, then remove from heat. (It won’t be completely smooth, and there may be a few bare spots.) Let cool to room temperature.
2. Peel and slice the bananas in 1/4-inch (1 cm) slices. Arrange them, slightly overlapping, over the melted brown sugar. Sprinkle with a few drops of lemon juice.
3. Make the Brownies: place the rack in the lower third of the oven and preheat to 350°F.
4. In a medium bowl, whisk together the flour, cocoa, salt, and baking powder. Set aside.
5. Over medium heat, melt the butter in a medium saucepan. Turn off the heat and stir in the sugar until combined (texture will remain gritty). Add the eggs, vanilla, and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraping the sides of the pan as necessary. Add the dry ingredients and the walnuts/nibs (if using) and beat for another 40 strokes, or just until completely combined.
6. Scrape the mixture into the pan and spread evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out a little gooey. Note: the brownie recipe calls for 20-25 minutes, but mine were nowhere near done then. I have a temperamental oven, so check the brownies at 20 minutes and every 5 minutes after that, and be prepared to bake for up to 40.
7. Cool for about 20 minutes, then run a knife along the edges of the brownies to help it release from the pan. Invert the brownies onto a serving platter. When completely cool, cut into 16 pieces. If keeping for more than one day, store in the fridge.

I was just trying to purge my pantry and for the life of me, couldn’t get anyone to eat my Chez Paniesse tart (a famous dessert that looks deceptively plain). I was met with skepticism: “You used old cream to make a tart? And it has a stick of butter too? Gee, thanks.” Some people didn’t bother trying it. Others eyed it suspiciously and insisted on only taking a nubbin. But once they tasted it, they couldn’t stop raving:

“Man, so delish. Not sure what I was thinking about taking a smaller piece. I inhaled it.”

“It’s divine.”

“Jess, you can clean out your cubboard any time you want.”

Imagine extra-rich dulce de leche, crunchy almonds, and a crumbly crust. You might be a chocolate person. You might be a nut-free person. Doesn’t matter. You’ll still like this dessert.

The recipe’s solid, so I decided to turn it into a homemade Samoa (my favorite Girl Scout cookie). All I had to do was add coconut, chocolate, and cacao nibs for crunch. It’s much easier than rolling out individual cookies, cutting the dough, dipping the baked cookie, and drizzling it with chocolate (although Chow’s version looks promising).

This tart has a lot of steps, but the dough is very forgiving. As I was shaping it, I worried that the heat from my hands would turn it into mush. And it came out fine! For tips, I recommend David Lebovitz’s photo tutorial (it’s for the original tart, but my recipe’s close enough). And do yourself a favor: spread it out over two days (one for making the dough, another for baking).

Coconut, Chocolate, and Caramel Tart

Inspired by Chez Panisse Desserts by Lindsey Shere
16 servings

Special equipment:
9- or 10-inch tart pan
parchment paper
heatproof spatula

For the dough:
1 cup (140 g) flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (4 oz, 115 g) chilled unsalted butter, cut into little cubes
1 tablespoon ice water
1/2 teaspoon vanilla extract

1. Whisk the flour, sugar, and salt in a bowl.
2. Add the butter and mix with your fingers, a fork, or pastry blender until the butter’s in very small pieces, the size of rice.
3. Add the water and vnailla and mix until the dough is smooth and comes together.
4. Press into a flat disk, wrap in plastic and chill thoroughly.
5. When ready to put the pastry in the pan, grease the bottom of the pan and line it with a circle of parchment paper. Let the dough come to room temperature and press the dough into a tart shell using the bottom of your hand. Try to get the dough flat on the bottom, and push it evenly up the sides with your thumbs. It doesn’t need to be perfect, but you want to make sure the sides don’t collapse. If that happens, you can take it out midway during baking, and push the dough back up the sides.
6. Put the tart crust in the freezer and chill thoroughly.
7. When ready to bake the crust, preheat the oven to 375° F.
8. Bake the crust for 20-30 minutes, until it is set and light golden-brown.
9. Remove from the oven and patch any holes with leftover dough (or use a water-flour paste).

For the tart filling:
1 cup (250 ml) heavy cream
1 cup (200 g) sugar
1/8 teaspoon salt
1 cup unsweetened flaked coconut, preferably lightly toasted
1 teaspoon vanilla extract

1. To bake, place the tart pan on top of a baking sheet (in case the filling leaks).
2. Heat the cream, sugar, and salt in a big, wide heavy pot (use one that’s at least 4 qts) until it begins to boil.
3. Continue to cook and when it starts to foam up, remove it from the heat and stir in the coconut and vanilla.
4. Scrape the filling into the crust. If there’s too much filling, save it; if the tart leaks, you can re-fill the crust.
5. Make sure everything’s evenly distributed and there’s no clumps of coconut. Put the tart into the oven.
6. After ten minutes, check the tart.
7. Take a heatproof silicone spatula, hold it diagonally, and tap the entire surface of the tart to break up the top layer. Do not break the pastry underneath; you just want to break up surface crust that’s forming. This step is very important to cook the filling evenly and prevent it from looking wrinkled.
8. Continue to cook, checking the tart every 5-8 minutes, and break up any dry crust that may be forming, easing off as the filling sets up. As it begins to caramelize, stop tapping it and let the tart finish cooking on its own.
9. Remove the tart from the oven when the filling is light brown (like the color of caramel sauce) and there are no large, gooey pockets of white filling, about 30 minutes.

For topping:
1/4 cup cacao nibs
1/2 cup finely chopped dark chocolate

1. Immediately cover the tart with cacao nibs (you want it to stick to the still-hot caramel).
2. Let the tart cool a few minutes on a cooling rack and sprinkle chocolate on top. The entire surface should be covered. Don’t be shy. Add more chocolate if you have to. (There should be at least twice as much chocolate/nibs than pictured above.)
3. Check and see if the tart has fastened itself to the tart ring. Slide a knife (or a curved vegetable peeler, which will slide nicely in between the ridges) between the tart and the pan to loosen it so the sides don’t come off when you remove the ring.
4. When completely cool, remove the ring by resting the tart on top of a solid object and gently coax the ring off. Slip a large spatula underneath it the tart to remove the bottom of the pan. Cut into slivers (best done with a serrated knife).

Make-ahead: The dough can be made in advance, and chilled (up to 4 days) or frozen longer. The dough can be frozen once it’s pressed in the tart pan. Wrap in plastic if you don’t plan to bake it within 48 hours. Once baked, store the tart at room temperature. Wrap in plastic wrap if keeping for more than one day. It’s best eaten on the first day but will keep for up to 4 days.