Spicy Chocolate Bark

One of the indulgences that I allow myself fairly often (perhaps too often) is good quality dark chocolate.  In addition to a healthy dose of polyphenols and other things, I find that the smooth, rich quality of the chocolate makes small servings quite satisfying.  I’ve tried several ways to add even more interesting flavors to dark chocolate and one of my favorites is chili and sea salt.  I like making bark with the toppings sprinkled on top rather than mixed throughout.  For a holiday treat, you can also add dried fruit with the almonds, a nice red dried cranberry or dried tart cherry would be great.  For the holidays, I sprinkled with slivered almonds and dried cranberries (for a nice red look) and put these in small tins to give away.

Spicy Chocolate Bark

7 oz. high quality dark chocolate (I use 73%)
1/2 cup sliced almonds, lightly toasted
1/2 t chipotle pepper
dash cinnamon
1/2 t sea salt or finishing salt

Break up the chocolate pieces and melt over a double boiler until thoroughly melted (or you can carefully microwave the chocolate).  Stir in the chipotle pepper and cinnamon until spices are combined throughout.  Spread the melted chocolate mixture onto a silpat or parchment paper lined cookie sheet, aiming for one fairly even thin layer.  Sprinkle the sliced almonds evenly over the top, then sprinkle with the sea salt. Let cool at room temperature for a couple of hours until almost set and finish cooling in the refrigerator.  Before serving, break into irregular pieces.  Store in the refrigerator.

shared at Works for Me Wednesday Pennywise Platter, Food Renegade, Frugal Friday, Grocery Cart Challenge, and Tempt My Tummy Tuesday