If you like Pina Colada and getting caught in the rain you probably like dark chocolate and cuddling up while binge watching your favorite TV shows. How can I conclude that? Just because I like both of those things too (and it’s a totally lucky guess). So now that I know you like a little bit of both, I am going to give you the best of both worlds today with this Dark Chocolate Tropical Candy Bark. It’s everything you’ve ever wanted in a bite size treat!
What You Will Need to Make Tropical Chocolate Bark:
- Sunsweet Philippine Green Mango
- Sunsweet Thai Coconut Chip
- Sunsweet Philippine Mango
- Sunsweet Philippine Pineapple
- Dark Chocolate Bar (I used 85% cocoa)
- Microwave Safe Bowl
- Rubber Spatula
- Cookie Sheet
- Parchment Paper
How to Make Tropical Chocolate Bark:
Before you get started, prepare your cookie sheet by lining it with the parchment paper. If you don’t have this on hand, wax paper will work just fine too. Once that is prepared you can break up your chocolate bar into pieces and place into your microwave safe bowl. Breaking up the bar helps it evenly melt.Open your Sunsweet Philippine Tropicals and take out about 1/2 of each. Since we want to make bark intended for sharing I recommend cutting up your dried fruit into smaller bite size pieces like I did.
Now it’s time to melt all that yummy chocolate! Place your bowl in the microwave and heat for 30 seconds on high. Remove and stir. Complete this process until all of the chocolate is melted. Be careful not to overcook your chocolate because if you burn it, you may have to start all over again.
Carefully pour your melted chocolate onto your covered cookie sheet. Here is a tip I use: To keep your parchment paper in place simply use a bit of water or honey on the cookie sheet pan in the top corner then lay your parchment paper on top. No more slipping and sliding!
Use your rubber spatula to carefully spread out the chocolate into a thinner layer. You want to make sure you don’t spread the chocolate too thin or it will be very brittle when you add the dried fruit.
Sprinkle on the dried fruit while the chocolate is still melted. Then place the entire cookie sheet in the refrigerator for about 30 minutes to allow the chocolate to harden.
Remove your bark from the fridge and carefully break the bark into smaller, bite-size pieces. You can achieve this by using your hands or using the backend of a spoon and gently pressing on different areas of the bark.
You can now serve it up immediately or place it into an airtight container for future consumption. With Valentine’s Day nearing this can even make a delicious treat for your loved one.
Eat Healthy with Sunsweet
It’s easy to eat healthy when you enjoy the taste of what you are eating. It’s even better when you feel like you are indulging and cheating on your diet (although you really aren’t). That is why I love Sunsweet’s line of Philippine Tropicals which are deliciously juicy and tasty dried fruits!
Sunsweet Philippine Tropicals are sourced from unique microclimates with ideal growing conditions that deliver an amazing taste of the tropics. Succulent and sweet, these sweet treats are a guilt-free tropical get-away for your taste buds. Plus, they are available in 4 flavors including: Sunsweet Philippine Green Mangos, Sunsweet Thai Coconut Chips, Sunsweet Philippine Mango, and Sunsweet Philippine Pineapple all of which I used in this recipe!
I truly think these dried fruits are delicious. They are packed full of flavor and are so sweet, you won’t even know you are indulging in something healthy from your couch. It’s truly a piece of paradise in every bite!
Want a real piece of Paradise? Enter the Sunsweet Sweepstakes!
Simply head to the Sunsweet Find Your Paradise Sweepstakes page and follow the instructions to enter!
Then the winner will be selected randomly. You also have additional opportunities to receive a gift basket containing the new Tropicals flavors and beach gear so make sure you head over and enter!