Chili Chocolate Bark Recipe
Ingredients
12 ounces dark chocolate (at least 45% cacao)
1 1/2 tablespoon unsweetened cocoa powder
2 tablespoons Aleppo pepper
1 tablespoon chili pepper
1 tablespoon sweet paprika
1 tablespoon Cinnamon
Serves / Yields
24 pieces
Instructions
Line an 11"x7"x2" bake pan with wax paper. Mix all ingredients in a double-boiler until melted and smooth. Pour chocolate into prepared bake pan. Spread evenly with spatula. Sprinkle with crushed red peppers as desired. Chill at least two hours or until set. Slice or break into pieces. Store in an airtight container in refrigerator up to two weeks, maybe longer; I haven't been able to leave it alone longer than that
Helpful Hints
Please note: The cinnamon can only be hinted at, but it is necessary to provide a middle note with the different chiles, otherwise it is a bit bitter.
Standard crushed red pepper flakes are fine in this recipe, but if you can get the slightly milder, fruitier Aleppo pepper flakes they are delicious with chocolate. For a milder chocolate, use ground ancho pepper instead of cayenne pepper.
http://www.thespicehouse.com/recipes/chili-chocolate-bark