This is a great addition to a dessert buffet for the holidays. The bittersweet chocolate is not too sweet and the unexpected kick of chili is just right after an (if you’re like me) over indulgent meal. It also makes a lovely addition to the top of a pumpkin pie with cream. The chocolate bark keeps well in the refrigerator if it’s wrapped well or in an air tight container. Additionally, it makes an EXCELLENT hostess gift!
INGREDIENTS:
10 oz bittersweet chocolate, broken into pieces or chips
1 t toasted, ground Fresno chili
¼ C toasted pumpkin seeds
1 T sesame seeds
4 T toasted coconut or broken pretzels pieces
Generous pinch sea salt
METHOD:
Melt chopped chocolate or chocolate chips in the top of a double boiler. Meanwhile, line a sheet pan with parchment paper. *It is helpful to tape one end of the parchment to the sheet pan so it does not move or curl while you’re spreading the chocolate. When chocolate is melted, add ground chili and mix well. Working quickly, pour melted chocolate onto parchment and spread it in an 1/8” thick layer. Sprinkle toasted pumpkin seeds, sesame seeds, and pretzels or coconut evenly over chocolate. Press lightly to adhere. Sprinkle with sea salt. Let sit at room temperature for 2 hours or until set. Break into shards and refrigerate until ready to use.
