Tostada Chocolate Bark
Makes 16 tostadas
By Rick Martinez
INGREDIENTS
8 ounces bittersweet chocolate chips or disks
2 tablespoons unsalted butter, room temperature
16 tostadas, preferably nopal (green)
For decorating: shredded coconut, dried cranberries, toasted pumpkin seeds, and chile pequín
INSTRUCTIONS
- Place chocolate and butter in a heatproof glass or microwave safe medium bowl and cook on high in 30 second intervals, stirring between each interval until chocolate is beginning to melt, about the 2nd or 3rd interval.
- Cook on high in 15 second intervals, stirring between each interval until chocolate is completely melted, thick and creamy.
- Use the back of a spoon to spread an even layer of chocolate over each tostada.
- Sprinkle your favorite toppings over each tostada.
- Let cool completely for at least 3 hours until chocolate has set, or transfer to the refrigerator and chill for 1 hour until the chocolate is hard.