Mango Chili-Stuffed Chocolate Bar Recipe
Prep Time:
50 minutes
Cook Time:
7 minutes
Servings:
4 Bars
Ingredients
  • ½ cup mango chunks, thawed
  • ½ tablespoons granulated sugar
  • Juice and zest of 1 lime
  • ½ tablespoon water
  • ¼ teaspoon chili powder, plus more for garnish
  • ¼ teaspoon kosher salt
  • 4 ounces 90-100% cacao baking chocolate
  • 4 ounces 50-60% cacao baking chocolate
Directions
  1. Add the mango chunks, sugar, lime juice, water, and chili powder to a small pot.
  2. Bring to a simmer over medium heat, stirring occasionally until liquid is reduced by half, about 5 minutes.
  3. Puree with an immersion blender until smooth.
  4. Transfer to a bowl and cool completely.
  5. Finely chop and place both types of chocolate in a microwave-safe bowl.
  6. Microwave, stirring every 30 seconds with a rubber spatula, until melted.
  7. Place chocolate bar mold over a baking sheet and pour about 2-3 tablespoons melted chocolate into each mold.
  8. Wiggle the mold to fully cover with chocolate, tapping the mold on the counter to remove any air bubbles.
  9. Place the mold in the fridge for 10 minutes to harden.
  10. Spread 2 tablespoons of the cooled mango-chili filling into each chocolate bar mold.
  11. Reheat the melted chocolate in the microwave if needed and pour about 2-3 tablespoons over the mango puree.
  12. Spread the melted chocolate with a rubber spatula to cover the mango filling.
  13. Sprinkle the top with chili powder, lime zest, and salt, then place in the fridge to set for 30 minutes.
  14. Once set, flip the mold over and gently tap to release the chocolate bars.
  15. Use a sharp knife to clean the edges of the chocolate bars.
  16. Serve immediately or store in the fridge.