As the weather starts to cool down, it’s important to have a sweet indulgence that warms you up with a kick of heat. This revamped chocolate bark is easy to make, and can be customized with as much or as little spice as you like. It’s a great way to satisfy candy cravings without being too sweet, and it’s spicy enough that you won’t overindulge. Want to kick it up another notch? Check out this recipe for the booze-filled alternative.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 30 minutes
Serving: 20 pieces of chocolate
Ingredients:
12 oz. dark chocolate, preferably semi-sweet or 70% cocoa
1 tablespoon cinnamon
1 tablespoon hot pepper flakes
½ teaspoon paprika
½ teaspoon Sriracha sauce
Optional ¼ cup slivered almonds
Directions:
1. Chop up dark chocolate into small pieces and place them in a double boiler.
Photo by Katie Schneider
2. When chocolate is mostly melted, added slivered almonds, cinnamon, red pepper flakes and Sriracha into chocolate and stir.
Photo by Katie Schneider
3. When chocolate pieces are fully melted, pour into a greased pan and sprinkle with more slivered almond and red pepper flakes.
Photo by Katie Schneider
4. Place the tray in the refrigerator for two hours or until the chocolate is hard, then break into pieces and enjoy!
Photo by Katie Schneider
Want a little more heat? Check out El Mandado Supermercados in Raleigh for more peppers, both dried and fresh peppers, or the Carrboro Farmers Market to expand your spicy pepper IQ.
Too chili for you? Check out this recipe to warm on up.
Sweet meets heat: 5 spicy chocolate recipes