CHOCOLATE-DIPPED FROZEN BANANA POPS

Photo: TAZA

I'm a huge fan of TAZA Chocolate. There's always a round (bar) or two of Taza Mexicano in my desk! As I've mentioned on this blog in the past, brand websites and blogs are often a great resource for recipes. Taza's blog is filled with many--all using their great chocolate. Taza Chocolate is stone ground, so it has a special mouth-feel. Of course, there are all kinds of flavors, special origin and percents of cacao products, too!

For summer you'll love these easy to make/easy to eat Taza-Dipped Frozen Banana Pops--recipe from the Taza Blog!

CHOCOLATE-DIPPED FROZEN BANANA POPS

Ingredients
6 medium bananas, with peels on
2 bars (6 oz.) Taza Dominican 60% Dark Chocolate
approximately 1 cup each of 2 or 3 assorted toppings, e.g. chopped nuts, flaked coconut, or Taza Roasted Cacao Nibs
2 tsp vanilla extract
12 popsicle sticks

Directions
Cut unpeeled bananas in half width-wise, and stick on to popsicle sticks (keep peel on while you do this)
After cutting and sticking all bananas, take off peels and place bananas on parchment lined cookie sheet and place in freezer for about 90 minutes.
While bananas are freezing, prepare toppings as needed.  (roasted salted peanuts, roughly chopped; flaked coconut (toasted lightly in pan); and Taza Roasted Cacao Nibs (no prep needed!).
Place prepared toppings on separate shallow plates, then coarsely chop chocolate and melt slowly in heavy-bottomed pot on stove-top, over low heat, stirring often to avoid clumps and burning.
Line baking sheet or platter with parchment paper to place banana pops on after dipping.
Once chocolate is smooth and lump-free, remove from heat. Take frozen banana pops out of freezer and dip, then roll immediately in topping of your choice! It gets messy, so set them on parchment-lined baking sheet or platter.
After all bananas have been coated and topped, place back in freezer for 30 minutes for chocolate to harden.