Fruit and Nut Funfetti Bark

It's Funday in the I Sugar Coat It, household! And so it should be. Yesterday afternoon was spent sampling chocolates from around the world at my first chocolate potluck. Given my love of all things dark and bittersweet in the chocolate world, it's puzzling that this would be my first such venture.

The tasting potluck was actually part of the Chocolate Theory class I am taking towards my Chocolatier certification. My favourite of the bunch was a deep, dark smooth Grenada 100%. Also, I am not generally a chip person, but the handmade, dark chocolate dipped potato chips... AWESOME!! I was so wired at the end of the day, I was lucky to get an hour's sleep. As I continue to bounce off the walls and ceiling, I am already plotting the when and how of an encore.

Leftover chocolate never goes to waste on my watch. That's just sacrilege in my books. Any leftover tempered chocolate is poured onto a sheet of parchment paper and wrapped airtight for use in hot chocolate, drizzled over desserts, snacking, or quickie crowd-pleasers, like this bark.

When poured onto the parchment, the chocolate will naturally take the shape of a disk (at least that has been my experience, thus far). While still viscous, sprinkle with your favourite toppings. For this mini bark, I used coarsely chopped pecans, crystallized papaya and pineapple and a mix of sprinkles.

This Fruit and Nut Funfetti Bark is quick, easy, colourful and so very delicious. You can really play up the easter theme by adding some candy Easter eggs and bunnies. If you're not into eating all the chocolate (not sure why...), pack them up and gift them. Giving is always good, but I'll venture a bet that the act will be quickly followed by regret. Lucky for you, another batch is as close as thirty minutes in the making!

Chocolate, Chocolate, Chocolate:

Hazelnut Rocher

English Toffee

Cashew Butter Cups

Fruit and Nut Funfetti Bark

Fruit and Nut Funfetti Bark - dark chocolate topped with pecans, papaya, pineapple and funfetti.

Print Recipe

Prep Time: 1 hour hour

Total Time: 1 hour hour

Course: Dessert

Servings: 4 -6

Author: I Sugar Coat It

Ingredients

• 200 g tempered chocolate approx. 1 cup
• 35 g pecans or your favourite nuts ¼ cup, coarsely chopped
• a handful of crystallized papaya and pineapple cut into small chunks
• as much or as little sprinkles your heart and eyes desire

Instructions

• Line a clean, flat surface with with a sheet of parchment paper
• Position the bowl of chocolate over the center of the parchment and pour the chocolate, keeping the bowl in that centred position. This way the liquid will spread naturally outwards in a circle.
• Once the edges show first signs of setting, sprinkle the toppings over the surface of the chocolate.
• Allow to set at room temperature. (this was very thin and set within 30-60 minutes)
• Break into pieces and enjoy!!

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