Tropical Chocolate Bark with Rum, Mango & Coconut


December 21, 2015

If he ate chocolate and drank rum, my monkey Suso would have loved this bark. He was drunk on life, and this treat contains some of his favorite ingredients-- pecans, mango and coconut. I was in a festive, tropical Latin mood and thinking about him when I put these flavors together. Every time I make it it’s a big hit!

  • Prep: 1 hr 10 mins
  • Cook: 10 mins
  • 1 hr 10 mins

    10 mins

    1 hr 20 mins

  • Yields: Serves 12


1 pound bittersweet dark chocolate

2 tablespoons dark rum, warm

½ teaspoon of chili powder

1 cup roasted and salted cashews

½ cup candied mango

¼ cup of coconut flakes


1Using a double boiler, simmer the water until steaming. Continue simmering and add chocolate in one-inch pieces until it is a liquid consistency.

2Stir in the warm rum.

3On a parchment-lined baking sheet using a rubber spatula spread the melted chocolate out to a ¼ inch to ½ inch consistency and allow it to set for 2 minutes.

4Press the cashews, mango and coconut flakes into the chocolate, arranging them so every bite has a mix of the flavors.

5Let the bark harden in the fridge for an hour.

6Break into pieces and store in a tin or other airtight container.

You may choose to use unsalted roasted cashews, but I prefer the sweet and salty combo. The bark is good for about 2 weeks.