White chocolate with mango and coconut

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

Treat your friends and family to a luxurious handcrafted chocolate bar. Melted, tempered white chocolate is topped with freeze-dried mango pieces, coconut flakes, cashews, and macadamia nuts. Once this tropical delight has set, you can break the bar into large pieces and serve with tea, or arrange them in tea bags, tie them with ribbon, and give them as gifts.

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.

Ingredients for the recipe:

450 g of white chocolate
1/4 cup chopped cashews, macadamia nuts, and coconut
1/4 cup freeze-dried mango

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Chop 450g of white chocolate into 1cm pieces. Set aside 1 cup of chocolate chips and melt the rest in the microwave until smooth, then add the rest of the chocolate; stir until melted.
Pour the chocolate mixture onto a foil-lined baking sheet and spread it into a 0.5 cm thick layer. Sprinkle with 1/4 cup each of chopped cashews, macadamia nuts, coconut flakes, and chopped freeze-dried mango; gently press the pieces into the chocolate.