Dark Chocolate Bark with Chile-Spiced Mango and Pepitas

December 23, 2011

The darkest night of the year has come and passed and the holidays are well underway, but I would be remiss to not share with you this one last edible gift.Chocolate Bark with Chile-Spiced Mango and Pepitas is everything I want in a chocolate bar.  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.  This combination is unexpected and delightful.

Chocolate Bark makes an excellent gift, wrapped up with a tag and a bow.  It would also be a delicious way to encourage your guest to linger at the table after their dinner.  Put out a plate of chocolate bark and let everyone break off their own piece.  It is delicious with wine or coffee.

You can find chile-spiced mango at Mexican markets and Trader Joe’s.  If you have a different taste sensation in mind, go for it!  This recipe is incredibly adaptable, just keep the proportions of chocolate to chunks the same.  Other ideas  I would like to try are Dried apricot and pistachio and dried cherry and almond.  If you want chunks of another type of chocolate (white chocolate or milk chocolate in the bark, simply chop them up and add with the nuts and fruit (do not melt).  The possibilities are endless!

Chocolate Bark with Chile-Spiced Mango and Pepitas

24 ounces dark chocolate, chopped

1 cup diced (small) chile-spiced mango

1 cup toasted pepitas

1/2 teaspoon coarse salt (or more to taste)

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.

Print this recipe: Chocolate Bark with Chile

You may also like:

Chocolate Candy Cane Crackle Cookies

Oatmeal Chocolate Chip Cookies

Buttermilk Pancakes


7 Responses to “Dark Chocolate Bark with Chile-Spiced Mango and Pepitas”

  1. TasteFood Says:

    What a fun holiday confection. I love the combination of chocolate, chili and salt!

  2. Amy zimmer Says:

    You have done it again! The pictures are amazing!
    Had 25-30 over mfor hanukkah celebration last night…huge batch go broccoli
    Slaw…not a crumb left…many requests for recipe…well just head on over to My Pantry Shelf!

  3. Michelle Says:

    This looks amazing, Karen, what an ingenious combo.

  4. ann marie Says:

    Ooooooh……this has to be too good for words !

  5. Janice Says:

    I know first hand how wonderful this candy is. It is a delicious gift.

  6. I just made this and added some dried pineapple. I was not about to face the traffic to get to the mercado so I used regular dried mangos. I added some Chinese Five Spice powder instead of chili powder. I will be making this tomorrow after I get some more chocolate and add a pinch or two of Aleppo pepper this time.

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