I attended a Chocolate Party a few months ago and had a great time—DUH! Who wouldn’t?
I thought this White Coconut Mango Bark would be perfect for my Valentine’s blog—chocolate and a little taste of Hawaii! I didn’t have any macadamia nuts to add, but if you love nuts, I’m sure it would make the bark even more special. The recipe calls for four bars, but you can make a smaller amount. I did it with only one. I LOVE white chocolate, coconut and mango, so this made for an amazingly yummy treat!
This recipe was created by former Lindt Chocolate Consultant, Dede Marshall.
White Coconut Mango Bark
|White Coconut & Mango Bark|
4 bars Lindt White Coconut Excellence Bars, broken into pieces
1-1 ½ cups dried mango, chopped. (You can also use dried pineapple)
¾ cup chopped macadamia nuts (optional)
Melt the chocolate in a double boiler. Water in the bottom pan should not boil, but be steaming enough to melt the chocolate.
Add mango and macadamia nuts (if using)
Pour out onto a wax paper-lined cookie sheet.
Allow to sit. Refrigerate for approximately five minutes if needed.
Cut into one-inch squares or break into pieces (I made mine smaller)
Makes 1 ¼ pounds
Eat, or wrap and give to friends. Yum—Enjoy!
Happy Valentine’s Day!
Mahalo for visiting!