Dark Chocolate Bark with Chile-Spiced Mangos and Pepitas

By My Pantry Shelf
February 15, 2012
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Author Notes:

Dark chocolate (first and most important ingredient), sweet dried mango, spicy chile pepper, crunchy pepitas, and of course the sparkling salt dancing across the top. Chocolate Bark with Chile-Spiced Mango and Pepitas is everything I want in a chocolate bar. This combination is unexpected and delightful.
(Chile-spiced mango is sold at Mexican markets or Trader Joe's.)

My Pantry Shelf

Makes: 6 servings

  • 24 ounces dark chocolate
  • 1 cup small diced chile-spiced mango
  • 1 cup toasted peptias (hulled pumpkin seeds)
  • 1/2 teaspoon coarse salt (or more to taste)
  1. Cover a half sheet baking tray with a baking mat or parchment. Melt the chocolate in a double-boiler. Stir until smooth. Toss the mango and pepitas together and spread out on the baking tray. Pour melted chocolate over the chunks and smooth with a rubber spatula. Sprinkle salt over the top. Place baking tray in the refrigerator until the chocolate hardens. Remove from the refrigerator and break into pieces.

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