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Tropical Dark Chocolate Bark

  • Servings:

    Makes About 30 pieces as an appetizer
  • Prep Time:

    8 minutes
  • Cook Time:

    2 minutes


White chocolate also makes an excellent base for these tropical toppings. Try swapping the crystallized ginger for chopped dried fruit such as papaya or pineapple.
1 lb. semisweet chocolate, chopped
1/2 cup crushed banana chips
1/2 cup shaved coconut, lightly toasted
1/2 cup chopped crystallized ginger
1/2 cup chopped macadamia nuts
Tropical Dark Chocolate Bark


1. Melt chocolate in a microwave-safe bowl on high for 1 minute. Stir, then continue to microwave until completely melted, about 30 more seconds.
2. Pour chocolate onto a parchment-lined baking sheet and spread into an even, 1/4"-thick layer. Sprinkle all over with banana chips, coconut, ginger, and nuts. Let chocolate harden at room temperature for about 1 hour (or refrigerate for 30 minutes). Break bark into pieces and store in an airtight container.
Source: Hannaford Fresh Magazine, November - December 2016


Nutritional Facts
Servings Makes About 30 pieces
Base Nutrients
Calories 120 kcal (6%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 0 mg (0%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 1 g (4%)
Protein 1 g (1%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a