2.0 – 1 reviews • Christmas
| Level: |
Easy |
| Total: |
1 hr 25 min |
| Prep: |
1 hr 20 min |
| Cook: |
5 min |
| Yield: |
1 pound bark |
Ingredients
- 1 pound bittersweet chocolate
- 1/2 cup toasted coconut flakes
- 1/2 cup chopped macadamia nuts
- 1/2 cup chopped dried mangoes
- 1/2 cup chopped crystallized ginger
Instructions
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
- Chop the chocolate into 1/2-inch pieces with a large knife. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny. Don’t worry if there are a few small unmelted pieces.
- Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
- Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures. Let the bark harden completely at room temperature, about 1 hour. (If the room is warm, you may need to freeze the bark for a few minutes.) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
279 |
| Total Fat |
18 g |
| Saturated Fat |
9 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
4 g |
| Sugar |
30 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
15 mg |
