Tropical Chocolate BarkJanuary 21, 2013
This is a quick chocolate bark. I used toppings that make it very tropical, but you should experiment with different flavors. Try dried cherry and macadamia nuts or some crushed peppermint or even maybe figs and smoked almond!
You will need:
- 1/2 lb white chocolate chips
- 1/2 lb bittersweet chocolate chips
- 1/4 c chopped dried papaya
- 1/4 c coconut flakes
- 1/4 c chopped dried pineapple (I used “just fruit” which is more freeze dried than candied)
- 1/3 c sliced almonds
Then you will…
- Line a baking sheet (with edges) with foil. Make sure the shiny side is facing up and try to smooth it out as much as possible.
- Put all of the white chocolate but 1/2 cup into a microwave-safe bowl. Microwave for 15 seconds and then stir with a rubber spatula. Repeat the 15-second intervals followed by stirring until melted, roughly 3 minutes total. Immediately add the remaining white chocolate chips to the bowl; stir vigorously until melted and shiny.
- Repeat the process for the bittersweet chocolate in a new bowl.
- Pour the two chocolates onto your prepared baking sheet. You can layer or try to swirl with your rubber spatula. You want to spread the chocolate out to about 1/4-inch thick.
- Sprinkle with the toppings so there is a little of everything in every bit. Lightly press them into the warm chocolate.
- Allow the bark to harden completely at room temperature. This should take about an hour. If it is particularly warm inside, you may need to pop the bark into the freezer for the last few minutes.
- Break the bark into pieces and store in an airtight container at room temperature. It will stay fresh for up to two weeks!