DARK CHOCOLATE MANGO BARK

STEP 1 | Prepare the Chocolate
Break the dark chocolate into smaller pieces and place in a microwave-safe bowl.

Add 1 tablespoon coconut oil.

Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

STEP 2 | Add the Crunch
Add most of the nuts and/or seeds to the melted chocolate.

Gently stir until evenly distributed.

STEP 3 | Add the Mango
Gently fold the diced mango into the chocolate mixture.

Avoid aggressively stirring so the mango maintains its shape.

For the strongest visual presentation, consider mixing only a portion of the mango into the chocolate and reserving the most attractive pieces for the top.

STEP 4 | Spread the Bark
Line a baking sheet or tray with parchment or wax paper.

Pour the chocolate mixture onto the prepared surface.

Using a spatula, gently spread it into an even layer.

The bark should remain thick enough for the mango pieces to sit within the chocolate rather than falling out when broken.

STEP 5 | Add the Toppings
Before the chocolate sets, add reserved:

• Fresh mango pieces
• Pepitas
• Chopped walnuts

Optional: Finish with a very light sprinkle of flaky sea salt.

Gently press toppings into the chocolate if necessary.

STEP 6 | Chill
Transfer the tray to the refrigerator and chill until the chocolate is completely firm.

STEP 7 | Break + Serve
Once hardened, remove the bark from the refrigerator.

Break into irregular pieces, making sure several pieces have clearly visible mango.

Serve chilled.