There's something extremely satisfying about dark chocolate and cashews. During the holidays, add a little mango, coconut and a dash of rum and you've got something! These tropical flavors together are a bit of heaven,
Take these ideas and run with them. You can make chocolate bark with any of your favorite ingredients.
tropical chocolate bark with cashews, mango & rum
Chocolate bark is the easiest way to get a fancy dessert on the table. It also makes for great gifts. After you break it up, stack up the pieces, put them in a tin or wrap them in celophane with a beautiful ribbon and you've got yourself the tastiest gift to give!
Melting the chocolate:
Many bark recipes recommend melting the chocolate using a microwave-safe bowl in the microwave at 50% power and heating the chocolate in 30-second increments. But I prefer to use a double boiler method because I can closely watch it and prevent it from accidentally getting too hot.
1 lb bittersweet dark chocolate
2 tbsp dark rum, warm
½ tsp chili powder
1 cup roasted and salted cashews
½ cup candied mango
¼ cup of coconut flakes
Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency. Stir in the warm rum.
On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.
Press the cashews, mango and coconut flakes into the chocolate, arranging them so every bite has a mix of the flavors. Let the bark harden in the fridge for an hour.
Break into pieces and store in a tin or other airtight container.
You may use bittersweet chocolate chips, rather than a bar if desired.
It's optional to add a tablespoon of vegetable oil or shortening to the chocolate as it will help it melt more evenly.