Coconut-Mango-Macadamia Nut Bark

• 1 pound bittersweet chocolate
• 1/2 cup toasted coconut flakes
• 1/2 cup chopped macadamia nuts
• 1/2 cup chopped dried mangoes
• 1/2 cup chopped crystallized ginger

1. Line a baking sheet with foil, shiny-side up; smooth out the creases.
2. Make sure all your tools are dry.
3. Chop the chocolate into 1/2-inch pieces with a large knife.
4. Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
5. Microwave 30 seconds, then stir with a rubber spatula.
6. Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
7. Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
8. Don't worry if there are a few small unmelted pieces.
9. Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
10. Press the coconut, macadamia nuts, mangoes and ginger into the chocolate, arranging them so each bite has a mix of flavors and textures.
11. Let the bark harden completely at room temperature, about 1 hour.
12. (If the room is warm, you may need to freeze the bark for a few minutes.)
13. Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
14. Photograph by Levi Brown

chocolate, toasted coconut flakes, nuts, mangoes, ginger

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-mango-macadamia-nut-bark-recipe.html (may not work)