Coconut-Mango-Macadamia Nut Bark (Food Network Kitchens) |
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Prep Time: 80 Minutes Cook Time: 5 Minutes |
Ready In: 85 Minutes Servings: 1 |
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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 |
Directions:
1. Line a baking sheet with foil, shiny-side up; smooth out the creases. Make sure all your tools are dry.
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. 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.
3. 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.
4. 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.
5. Photograph by Levi Brown
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