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Coconut-Mango-Macadamia Bark Recipe

Cook Time: 1 hour 15 minutes

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Servings: 40 pieces

Ingredients

  • 1lb bittersweet chocolate
  • 1/2 cup coconut flakes, toasted
  • 1/2 cup macadamia nuts, chopped
  • 1/2 cup dried mangoes, chopped
  • 1/2 cup crystallized ginger, chopped

Preparation

  1. Line a baking sheet with foil, shiny-side up; smooth out the creases.
  2. 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.
  3. 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.
  4. 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.
  5. Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures.
  6. Let the bark harden completely at room temperature, about 1 hour.
  7. Break into pieces and store in an airtight container at room temperature.

Bittersweet chocolate

Mango

Ginger

Flaked coconut

Dried mangoes

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