INGREDIENTS:
10 oz bittersweet chocolate, broken into pieces or chips *see chef’s tip below
1 t toasted, ground Fresno chili
¼ C toasted pumpkin seeds
1 T sesame seeds
4 T broken pretzels pieces &/or toasted coconut
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 rest for 2 hours until set.
Break into shards and package in decorative tins or gift bags.
*Chef’s tip: If using chocolate chips, add a teaspoon of coconut oil to the melting chocolate. Chocolate chips have stabilizers added to help them keep their ‘chip shape’ while baking. These stabilizers can cause your chocolate to seize or clump up when melting. The addition of coconut oil helps minimize clumping. Do not be tempted to use candy melts in place of chocolate. They are an imitation chocolate product and have very poor chocolate flavor. Your final product will lack true chocolate flavor and be noticably less enjoyable.
