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Spicy Chocolate Bark with Chipotle and Almonds

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This Spicy Chocolate Bark with Chipotle and Almonds is a bold and flavorful treat that combines rich dark chocolate, crunchy almonds, and a smoky kick of chipotle. Perfect for gifting, entertaining, or satisfying your sweet-and-spicy cravings, it’s a simple yet sophisticated dessert.

Ingredients

Scale
  • 12 oz (340 g) dark chocolate (60–70% cocoa), chopped
  • 1/2 teaspoon chipotle chili powder (adjust to taste)
  • 1/4 teaspoon cinnamon (optional, for warmth)
  • 1/2 cup (75 g) roasted almonds, roughly chopped
  • 1/4 cup (25 g) dried cranberries or cherries (optional, for sweetness)
  • 1/4 teaspoon sea salt flakes (for garnish)

Instructions

Prepare the Ingredients:

  1. Line a Baking Sheet:
    • Line a baking sheet with parchment paper or a silicone mat.
  2. Chop the Chocolate:
    • Finely chop the chocolate to ensure even melting.

Melt the Chocolate:

  1. Melt Using a Double Boiler:
    • Place the chopped chocolate in a heatproof bowl over a pot of simmering water (double boiler). Stir constantly until melted and smooth.

    Or Use a Microwave:

    • Microwave the chocolate in 20-second intervals, stirring between each, until fully melted.

Flavor the Chocolate:

  1. Add Spices:
    • Stir in the chipotle chili powder and cinnamon (if using). Adjust the spice level to your taste.

Assemble the Bark:

  1. Spread the Chocolate:
    • Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer, about 1/4-inch (6 mm) thick.
  2. Add Toppings:
    • Sprinkle the chopped almonds, dried cranberries (if using), and sea salt evenly over the chocolate. Gently press the toppings into the chocolate to help them stick.

Cool and Set:

  1. Chill:
    • Transfer the baking sheet to the refrigerator and let the chocolate bark set completely, about 30 minutes.
  2. Break into Pieces:
    • Once set, use your hands or a knife to break the bark into irregular pieces.

Notes

  • Storage: Store the chocolate bark in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
  • Customize Toppings: Try adding pumpkin seeds, pistachios, or shredded coconut for variation.
  • Adjust Heat: For a milder version, reduce the chipotle chili powder, or replace it with smoked paprika for a smoky but less spicy option.

Find it online: https://ukfinda.com/spicy-chocolate-bark-with-chipotle-and-almonds/