Papaya & Chile Chocolate Bark

With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir dried papaya, pepitas and chile powder into this chocolate bark, which is perfect for a gift.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2013

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Recipe Summary test

total:
45 mins
Servings:
36

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)

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  • Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)

  • Combine pepitas and papaya in a small bowl. Stir half of the mixture along with 1/2 teaspoon chile powder into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining pepitas, papaya and chile powder, pressing any large bits in. Refrigerate until set, about 30 minutes.

  • Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Tips

Make Ahead Tip: Refrigerate airtight for up to 2 weeks.

Tip: Hulled pumpkin seeds, also known as pepitas, are green seeds with a delicate nutty flavor. They are sold raw, salted and/or roasted, and can be found in the natural-foods section of many supermarkets and natural-foods stores.

Nutrition Facts

Serving Size:
1 1/2-inch piece
Per Serving:
48 calories; protein 0.6g; carbohydrates 7.2g; dietary fiber 1g; sugars 5.2g; fat 3g; saturated fat 1.5g; vitamin a iu 43.5IU; folate 0.1mcg; calcium 0.6mg; iron 0.1mg; magnesium 1.6mg; potassium 6.2mg; sodium 2.3mg; added sugar 3g.
Exchanges:

1/2 other carbohydrate, 1/2 fat
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