Chocolate bar with coconut, mango and macadamia nuts
Votes: 1
Time: 1 hour 25 minutes
Add tropical nuts and dried fruits to plain dark chocolate, and you'll have a unique treat you won't find in the supermarket. Temper the chocolate according to the recipe instructions, spread it on a sheet of foil, and garnish with coconut flakes, macadamia nut pieces, dried mango, and candied ginger, ensuring a delicious flavor in every bite. Once the bar has set, break it into random pieces and store in an airtight container.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dark chocolate
- 0.5 cups toasted coconut flakes
- 0.5 cup chopped macadamia nuts
- 0.5 cup chopped dried mango
- 0.5 cup chopped candied ginger
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Cooking the dish according to the recipe:
- Line a baking sheet with foil (shiny side up); smooth out any wrinkles. Make sure all your tools are dry.
- Using a large knife, chop the chocolate into 1-cm pieces. Set aside 1 cup and place the rest in a microwave-safe bowl. Microwave for 30 seconds, then stir with a silicone spatula. Continue microwaving and stirring in 30-second intervals until all the chocolate is melted, about 3-5 minutes total. Immediately add the reserved 1 cup of chocolate chips to the bowl. Stir vigorously until melted and the mixture is shiny. Don't worry if a few small pieces remain.
- Pour the chocolate onto the prepared baking sheet; using a silicone spatula, spread it into a circle 25-30 cm in diameter and about 0.5 cm thick.
- Spread the coconut flakes, macadamia nuts, mango, and ginger evenly over the chocolate and press lightly. Let the bar set completely at room temperature, about 1 hour. If the room is too warm, you may need to put the chocolate in the freezer for a few minutes. Break the bar into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
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