Bali-Inspired Fruit & Nut Chocolate Chequers for Happy Kids

Step 1: Prepare the Ingredients

Chop the dried mango, banana chips, and cashews into small, bite-sized pieces to ensure even distribution.

Line a square baking tin (8×8 inches) with parchment paper. Ensure the edges hang over the sides for easy removal later.

Step 2: Melt the Chocolate

Break the dark and white chocolate into pieces and place them in separate heatproof bowls.

Melt each chocolate type using a double boiler method: place the bowl over a pot of simmering water, stirring gently until smooth. Alternatively, microwave in 30-second intervals, stirring each time, until completely melted.

Step 3: Create the Checkerboard Base

Pour alternating spoonfuls of melted dark and white chocolate into the prepared tin to form a checkerboard pattern. Work quickly to ensure the chocolate doesn’t begin to set.

To add a creative flair, use a toothpick or skewer to gently swirl the edges where the two chocolates meet, creating a marbled effect.

Step 4: Add Fruits and Nuts

Evenly sprinkle the chopped mango, banana chips, cashews, and shredded coconut over the chocolate base. Press the toppings lightly into the chocolate to ensure they adhere as it sets.

For a balanced look, distribute the toppings evenly across the checkerboard.

Step 5: Set the Chocolate

Place the tray in the refrigerator for at least 2 hours, or until the chocolate is fully set and firm to the touch.

Step 6: Slice and Serve

Carefully lift the chocolate slab from the tin using the parchment paper edges. Place it on a cutting board.

Use a sharp knife to cut the slab into small squares or rectangles, resembling a checkerboard.

Wipe the knife with a warm, damp cloth between cuts for clean edges.