Directions
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.
Items that will enhance your bark experience!
A double boiler - you won’t believe how many uses you’ll find for this! Perfect for gently heating delicate ingredients that can easily burn or separate over direct heat, such as melting chocolate, tempering eggs (for custards like creme anglaise), making hollandaise sauce, or keeping gravy warm. This top of the line one is the one I have- I’ll never have to buy one again!
These Caraway ceramic coated baking sheets are awesome and super cute- they come in different colors and sizes.
I love these stoneware platters that are good for serving anything, they’re dishwasher safe and they come in a variety of colors, sizes and bundles.
Recipe Note
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.
