- 3/4 cup dried mango
- 3/4 cup roasted, salted pumpkin seeds
- 1 whole roasted green chile pepper
- 1 pound semi- or bittersweet chocolate, chopped
- 1 teaspoon kosher salt (optional)
Line a baking sheet with parchment paper. Tear mangoes by hand into half-inch pieces and combine with pumpkin seeds in a bowl. Set aside.
Remove stem and seeds from chile pepper, then squeeze between paper towels to remove as much moisture as possible. Finely chop chile pepper and add to mango and pumpkin seed mixture. Stir.
Using either a double boiler or microwave, melt chocolate. (To use the microwave, use 30-second intervals, stirring between. As soon as the chocolate starts to melt, reduce to 10- TO 15-second intervals.) Stir half of the pepper and mango mixture into the chocolate, then spread onto the parchment paper. Top with the rest of the pepper and mango mixture. Sprinkle with salt, if desired. Chill in fridge to harden, then break into pieces.
This bark will keep for up to one week, stored in a sealed container in the refrigerator.