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Tropical Dark Chocolate Bark
Servings:
Makes About 30 pieces as an appetizerPrep Time:
8 minutesCook Time:
2 minutes
Ingredients
White chocolate also makes an excellent base for these tropical toppings. Try swapping the crystallized ginger for chopped dried fruit such as papaya or pineapple.
1 lb. semisweet chocolate, chopped
1/2 cup crushed banana chips
1/2 cup shaved coconut, lightly toasted
1/2 cup chopped crystallized ginger
1/2 cup chopped macadamia nuts
Directions
1. Melt chocolate in a microwave-safe bowl on high for 1 minute. Stir, then continue to microwave until completely melted, about 30 more seconds.
2. Pour chocolate onto a parchment-lined baking sheet and spread into an even, 1/4"-thick layer. Sprinkle all over with banana chips, coconut, ginger, and nuts. Let chocolate harden at room temperature for about 1 hour (or refrigerate for 30 minutes). Break bark into pieces and store in an airtight container.
Source: Hannaford Fresh Magazine, November - December 2016
Nutrition
| Nutritional Facts | |
| Servings | Makes About 30 pieces |
| Base Nutrients | |
| Calories | 120 kcal (6%) |
| Calories from Fat | 63 kcal (0%) |
| Total Fat | 7 g (11%) |
| Saturated Fat | 4 g (20%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 0 mg (0%) |
| Total Carbohydrates | 14 g (5%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 1 g (2%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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