Chilli Chocolate Almond Bark Recipe

How to make Chilli Chocolate Almond Bark


  1. Place the chocolate into a heatproof bowl and melt in a microwave or over a double boiler. Add ground chilli to your taste – you want a bit of a kick!
  2. Line a flat tray with greaseproof paper and pour the chocolate on top, smoothing it out so it is approximately 2.5mm thick.
  3. Scatter the pomegranate seeds, almond and pepitas all over the surface of the chocolate.
  4. Sprinkle with sea salt and set aside until the chocolate hardens. You can speed things up by refrigerating it.
  5. Once set, cut into pieces or simply break into shards and serve.

Tip: For a sweeter bark, substitute the dark chocolate for milk chocolate.

Optional: The topping options are endless. Try macadamia nuts, sunflower seeds, dried cranberries, chopped pistachios, crystalised ginger or goji berries.