Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Swirled Tropical Bark
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- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 300
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 29 mg
Bittersweet and white chocolates are swirled together to create a dramatic visual for this giftable bark. Toasty macadamia nuts, dried mango and crystallized ginger are sprinkled over top. Wait for the bark to set before breaking it up into pieces.
- Level: Easy
- Total: 1 hr 20 min
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 300
- Total Fat
- 19 g
- Saturated Fat
- 9 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 31 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 29 mg
Ingredients
Directions
- Line a baking sheet with foil, shiny-side up; smooth out the creases. Chop the bittersweet chocolate into 1/2-inch pieces. Reserve 1/2 cup, then place the rest in a heat-proof bowl and melt in the microwave in 15-second intervals, stirring with a rubber spatula, about 3 minutes. Immediately add the reserved chocolate and stir until melted and shiny. Repeat the process with the white chocolate.
- Pour the two chocolates side by side onto the prepared baking sheet; swirl together and spread into a 10- to 12-inch round, about 1/4 inch thick. Top with the chopped macadamia nuts, dried mangoes and crystallized ginger. Let harden at room temperature, about 1 hour, then break the bark into pieces. Store in an airtight container at room temperature for 1 to 2 weeks.
