Chili Chocolate Bark Recipe
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
5 minutes
Chili Chocolate Bark is a bold and indulgent treat that combines the richness of dark chocolate with a fiery kick. Made by melting dark chocolate chips and blending them with unsweetened cocoa powder for extra depth, it’s infused with a touch of Spicelopedia™ Peri Peri seasoning and cinnamon to create a harmonious balance of heat and spice. Dried cherries add bursts of tangy sweetness, while a sprinkle of flaky sea salt enhances the complexity of flavors. Each bite offers a luxurious combination of smooth chocolate, chewy fruit, and a spicy-salty finish, making this bark an irresistible snack for adventurous palates.
Ingredients
- 12 oz. dark chocolate chips (preferably at least 45% cacao)
- 1½ Tbsp. unsweetened cocoa powder
- 2 tsp. Spicelopedia™ Peri Peri with Bird’s Eye Chili seasoning
- ½ tsp. ground cinnamon
- 2 Tbsp. dried cherries (chopped)
- ¼ tsp. large-flake sea salt
Directions
- Line a quarter-size rimmed sheet pan (9.5 x 13 inches) with parchment paper.
- Add 2 inches of water to a double boiler, making sure there is a space between the water and the pan/bowl insert. Place over medium heat.
- Add the chocolate, cocoa powder, Spicelopedia™ Peri Peri seasoning, and cinnamon to the bowl (or top of the double boiler), then bring the water in the base to a simmer. Turn off the heat, and whisk the chocolate mixture constantly until it’s melted and smooth.
- Pour the chocolate into the prepared pan, and spread it evenly with an offset spatula. Don’t worry if it doesn’t reach the edges of the parchment paper. Immediately sprinkle the bark with the dried cherries and salt. Chill in the refrigerator until set, about 2-3 hours. Once the bark has hardened, break it into big chunks. Store in an airtight container in the refrigerator for 2-3 weeks.
Recipe Note
The higher the percentage of cocoa/cacao, the less sweet and more robust the chocolate flavor will be.