This is an easy Tropical Chocolate recipe for bites or bars, that you can tweak for your own  tastes.  These are non bake and will set like chocolate.  It's your choice whether you want to make them bars or bites.

My Ingredients:
​2x 250g white chocolate blocks
1x 250g block of dark chocolate
Other Ingredients - you will not use the full pack amounts of these. Tweak the amounts to your taste.
Rockmelon fruit jerky
Mango fruit jerky
Mixed citrus peel
Passionfruit curd
Coconut Ice
Brandy Snaps or Baskets
Other options: Crystalized ginger, dried pineapples.
Dried bananas instead of Brandy snaps or baskets is also nice.

RECIPE
Chop up brandy snaps or baskets to little crunchy bits.  These will stay crunchy so don't make them too big. I chopped up 2 brandy baskets.
Melt dark chocolate.  I do it in the microwave for 1 minute 30 seconds, then stir, then another 20 seconds.  Add brandy bits to melted chocolate.   Line a tray with baking paper and pour and spread out the dark chocolate and brandy bits as a bottom layer.  Chill in fridge while doing the next step.

Chop up dried fruits.  Mine are the rockmelon and mango.  I chopped up most of the packets.
Melt white chocolate and mix in rockmelon and mango. Then pour and spread out over dark chocolate layer.
Dollop a few teaspoons of Passionfruit curd over white chocolate and swirl in.
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Quarter the coconut ice and sprinkle them on top.  Press them in slightly.
Sprinkle over citrus peel.  I don't like too much, just a bit of tanginess to contrast with the sweetness, but if you want more, add more.
I finally drizzle over a little bit more dark chocolate and swirl again, but it looks nice without doing this too.  
Chill in fridge until just set.  Bring out and slice into bars or bites.  Put back in chiller to set for a little while more, and then you can leave out and store in pretty Masu boxes or in cookie tins.

This chocolate dip is chocolatey and delicious.  It holds onto the fruit nicely and it wont set, so you don't have to keep reheating it.  It also uses coconut  cream instead of dairy cream.

HOMEMADE CHOCOLATE DIP RECIPE
150g Dark Chocolate
1Tb Butter
1/2 C Icing Sugar
2/3 C Coconut Cream

Melt 150g chocolate with 1Tb butter in 1 minute bursts in the microwave, stirring in between, until melted.  Add Coconut Cream and Icing sugar.  Mix and you're all ready to go.
Get your yummies together and choc dip away.

BY JONI - THE HOME BAKER
I have a Whittakers recipe book.  It is the prettiest cook book I own.  Their trademark gold foil that wraps their chocolate is on the first and last pages.

Inside this recipe book is a recipe for Dark Chocolate Fudge I wanted to try.  
You  can try it too!  Here is the link to it online: DARK CHOCOLATE FUDGE FROM WHITTAKERS

This is the first time I've used the microwave to make fudge.  I think if I made it again, I would do traditional stove top, as I am used to judging when a fudge is ready this way.  When I followed the recipe, I don't think I heated it enough, or maybe I didn't beat it enough, because after a  couple of hours in the fridge, it wasn't setting as hard as I like it.
So here is my tweaks:
Once all the ingredients are in, I added another 1/4 C cocoa and 3/4 C icing sugar and reheated it for 2 more minutes in the microwave.  Then I got out the wooden spoon and beat it till I had biceps like Rambo.

I still wasn't convinced it would set, but within a couple of hours in the fridge, it was ready.
This fudge is YUM!!
It makes a good amount too.  The family loves it.  It is solid, but easy to bite into.  It is creamy and chocolatey to eat.   It is nicer than any chocolate fudge I have bought from a shop.
This recipe with a little tweaking gets a tick from us.

BY GAZETTE REPORTER JONI - THE BAKER IN THE HOUSE
We have done a series of bakes, trying out different chocolate cake mixes you can buy from a supermarket.  I'm not convinced how much of time saver they are if you have all the ingredients of hand, but  I thought it would be a nice kitchen gift to give someone.  It is quite nice to have the dry ingredients all measured out ready to go.
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So here is my go to quick cocoa chocolate cake recipe that works quite well as a premade cake mix.
Grab your pretty jars and papers.  I made a chocolate cake mixes and a chocolate icing mix.
My jars held 2 cakes worth or one big cake.  I kept the cake mix layered as I thought it looked nice.

CHOCOLATE CAKE MIX - for a 20cm cake tin
2 cups flour
3/4 C cocoa
1 1/2 tsp of baking powder
3/4 tsp of baking soda
1/4 tsp salt
1 1/2 C castor sugar
Mix or layer in a jar
Write this recipe on a paper to tie around the jar:

Soften 3/4 C butter
add to dry cake mix 
Add 1 tsp Vanilla 
2 eggs
1 1/4 C milk

Mix all together and bake at 180 degrees C for 30 minutes

Icing Mix is 1 cup of icing, 1/2 cup of cocoa ratio
My icing is not really measured out, but it starts with 2 Tb of melted butter and 2 tsp vanilla essence, add icing sugar and cocoa, then add a Tb of water at a time to get the consistency you want.