I've recently been on this chocolate crave. Within the past week, I've adopted at least five different brands of dark chocolate (now that school is over, all I do is eat and sleep) into my home. As I've cut refined sugars out of my life as much as possible, the darkest chocolates have slowly become sweet. Most days, I'll be perfectly content with solely dark cocoa powder in my oatmeal -- no sweeteners.
So let me now introduce you to my new favorite chocolate bark. Spicy mama, meet my lovely reader. When I took my first nibble of the bark, my taste buds were pleasantly surprised.
Chili and bittersweet chocolate is a relatively new concept in the western world, albeit it is well-known to many South American cultures. To many people, bittersweet and dark chocolate is too...bitter (for lack of a better word). With the delightful heat however, the chocolate becomes somewhat intriguing.
My favorite part about the bark is that the chili is undetectable while you're indulging and then BAM! It reveals itself after you go nomnomnom.
Recipe: serves 6
6 oz bittersweet chocolate
1/4 cup pistachios
7 apricots, chopped into 4ths
1/4 tsp chili powder
1/2 tsp cinnamon
coarse sea salt for sprinkling
- Line a baking pan with parchment paper. Combine pistachios, apricots, chili powder, and cinnamon in a bowl.
- With a double boiler, melt the chocolate (or melt in the microwave with 30 second increments, stirring between each increment). Stir in the pistachio mixture.
- Pour the pistachio-chocolate mixture onto the lined baking pan. Use a spatula to even out. Sprinkle with salt and refrigerate until hard, and then break into pieces.
- My entire batch was about 250g
- Store in an airtight container
- If you are feeling ballsy, up the chili powder to 1/2 tsp cinnamon
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