Chocolate bar with coconut, mango and macadamia nuts

Ingredients:

• 450 g dark chocolate
• 0.5 cups toasted coconut flakes
• 0.5 cup chopped macadamia nuts
• 0.5 cup chopped dried mango
• 0.5 cup chopped candied ginger

Preparation:

1. Line a baking sheet with foil (shiny side up); smooth out any wrinkles. Make sure all your tools are dry.
2. Using a large knife, chop the chocolate into 1-cm pieces. Set aside 1 cup and place the rest in a microwave-safe bowl. Microwave for 30 seconds, then stir with a silicone spatula. Continue microwaving and stirring in 30-second intervals until all the chocolate is melted, about 3-5 minutes total. Immediately add the reserved 1 cup of chocolate chips to the bowl. Stir vigorously until melted and the mixture is shiny. Don't worry if a few small pieces remain.
3. Pour the chocolate onto the prepared baking sheet; using a silicone spatula, spread it into a circle 25-30 cm in diameter and about 0.5 cm thick.
4. Spread the coconut flakes, macadamia nuts, mango, and ginger evenly over the chocolate and press lightly. Let the bar set completely at room temperature, about 1 hour. If the room is too warm, you may need to put the chocolate in the freezer for a few minutes. Break the bar into pieces and store in an airtight container at room temperature for 1 to 2 weeks.