Friday, April 17, 2009

Chocolate Almond Pecan Mango Bark

One word: YUM! This dessert/treat is so easy, but looks professional (at least that's what Ben told me) and tastes wonderful!

  • 1 1/2 packages of chocolate morsels
  • almonds
  • pecans
  • dried mangoes

1. place a medium-sized cookie sheet in the refrigerator

2. melt chocolate morsels in a sauce pan over medium heat, stirring continuously

3. line cookie sheet with parchment paper

4. pour warm (not hot) chocolate into cookie sheet. use an offset spatula to smooth it out (about 1/4 inch thick)

5. sprinkle almonds, pecans, and dried mangoes over the chocolate and set in freezer for 20 minutes

I think this recipe is great, because you can use any kind of topping that you want (nuts, dried fruit, candies) and it's almost guaranteed to taste delicious. Next time, I'm going to try dried cherries and use dark chocolate instead of milk chocolate (just trying to stay healthy, right?). I am definitely sticking with the almonds, though (chocolate + almonds = heaven).

There are two different ways to cut the chocolate bark. I chose to go for the messy look. To do this, let the chocolate stay in the freezer for the full 20 minutes, then simply break it into pieces using your hands. If you want to cut the bark into neat, identical pieces then you will have to take it out of the freezer after about 13-15 minutes and cut it then. The bark must be kept in a cool, dry place so it will not melt. Enjoy!

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