hiking2christ

• 1 7-ounce package semisweet baking chocolate
• 10 pieces crystallized ginger
• 10 slices dried mango
• 2 Tbsp peanut oil

At home: Pour peanut oil into a small plastic bottle. Place mango and ginger in zip lock bag.

On the trail: Fill a pan 3/4 full of water. Place on stove over medium heat. Place chocolate in a metal cup or small pot in pan (this prevents chocolate from burning). Pour in peanut oil. Stir until chocolate melts. Dip mango and ginger slices into chocolate, eating as a fondue.
Makes 2 servings

This recipe courtesy of Backpacker Magazine