Dark Chocolate Bark with Granola, Cinnamon and Desiccated Coconut

1. Break granola pieces into crumbs with a rolling pin.
2. Fill a pot of water with an inch or so of water (use a pot that is the right size for fitting a heat safe bowl over the top—or use a double boiler). Boil water then lower to a simmer. You should see only some bubbles and not a rolling boil.
3. Place another bowl on top of the simmering water (make sure it doesn’t touch the water). This will be your double boiler. Break chocolate into pieces and melt them in the bowl. Keep stirring the chocolate mixture. Make sure that there is no water or steam coming into contact with your chocolate, otherwise it will cause it to seize. Once most of the chocolate has melted, remove bowl from heat and continue stirring to melt the rest of the chocolate. Sift in the cinnamon and ground coffee and mix to combine.
4. Line a baking tin or tray with baking paper. I used a 9″ baking tin. Spread the chocolate as thin as you want, preferably about 1/4 inch (0.5 cm) thick.
5. Evenly sprinkle the granola crumbs and desiccated coconut over the chocolate. Using the back of a spoon, gently press the toppings into the chocolate. Let it harden in the fridge for at least 2 hours.
6. Break chocolate into pieces with your hands.