Coconut-Mango-Macadamia Nut Bark
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
43
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Line a baking sheet with foil, shiny-side up; smooth out the creases
2
Make sure all your tools are dry
3
Chop the chocolate into 1/2-inch pieces with a large knife
4
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl
5
Microwave 30 seconds, then stir with a rubber spatula
6
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total
7
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny
8
Don't worry if there are a few small unmelted pieces
9
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
10
Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures
11
Let the bark harden completely at room temperature, about 1 hour
12
(If the room is warm, you may need to freeze the bark for a few minutes
13
) Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks
14
Photograph by Levi Brown