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
small diced chile-spiced mango
toasted peptias (hulled pumpkin seeds)
coarse salt (or more to taste)
In This Recipe
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.
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.