MANGO CHILI LIME CHOCOLATE BARK

Place a sheet of parchment paper on a sheet pan. Place the chocolate wafers in a microwavable bowl. Chocolate cannot be melted too quickly, do not over-cook or the chocolate will seize. Heat at 50% power for 35 seconds, remove and stir. Place back in the microwave for 30 more seconds and stir again, place one more time for 30 seconds and stir well, chocolate should be totally melted and warm. Pour your melted chocolate onto the parchment-lined baking sheet. Top your chocolate with a sprinkle of Mango Chili Lime Seasoning, dried fruits and seeds. Chill the chocolate bark in the fridge for about 30 minutes to 1 hour – or until the chocolate has set. Once the chocolate sets, break it up into pieces of your desired size. Store in an airtight container in the fridge to ensure no melty chocolate mishaps. This keeps for 2-3 weeks in the fridge.